Sweet Heat Scallops with Cilantro Lime Rice
Pan-seared scallops with a jalapeno vinaigrette dressing over cilantro lime white rice sure to please your taste buds.
This Sweet Heat Scallops with Cilantro Lime Rice offers a delightful balance of flavors. The scallops are perfectly seared with a hint of cayenne for spice, contrasting beautifully with the fresh, zesty cilantro lime rice. A drizzle of jalapeno vinaigrette adds a kick of heat, while juicy orange slices bring a burst of sweetness, creating a well-rounded and satisfying meal sure to please your taste buds.
Servings
2-4
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Ingredients
For the Scallops and Jalapeno Vinaigrette
12 large fresh sea scallops, rinsed and patted dry
1 large jalapeno, seeds and membranes removed
2 oranges, peeled and sliced
1/4 cup rice vinegar
1/4 cup olive oil
1/4 tsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/2 tsp cayenne pepper
Cooking oil with a high smoke point (e.g. avocado oil, grapeseed oil)
For the Cilantro Lime Rice
1 cup long grain white rice, uncooked
2 cups water
1/4 cup fresh cilantro, chopped
1 shallot, finely diced
2 cloves garlic, minced
Zest and juice of 1 lime
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
1 tsp Italian seasoning blend
Instructions
Prepare the Jalapeño Vinaigrette: In a blender, combine the halved jalapeño, rice vinegar, and olive oil. Blend until smooth. Season with salt, black pepper, Dijon mustard, and cayenne pepper. Transfer to a bowl and set aside.
Cook the Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked. In a separate bowl, mix together shallot, garlic, cilantro, lime zest, lime juice, salt, pepper, red pepper flakes, and Italian seasoning. Once the rice is cooked, fluff it with a fork and fold in the cilantro-lime mixture. Cover to keep warm.
Cook the Scallops: Rinse scallops under cold water and pat dry with paper towels. Season with sea salt and a sprinkle of cayenne pepper. In a skillet over medium-high heat, add high smoke point oil and a tablespoon of butter. Once the skillet is hot, add the scallops and sear for about 3 minutes on each side until golden brown. Avoid overcooking.
Serve: Lay a bed of cilantro-lime rice on a plate. Top with the seared scallops. Drizzle with jalapeño vinaigrette and garnish with orange slices for a refreshing citrus contrast.
Prepare the rice ingredients.
Chop the ingredients and add to a mixing bowl.
Stir together and set aside while the rice is cooking.
Add the jalapeno, Dijon mustard, olive oil, and rice vinegar to a blender.
Puree about 1-2 minutes until smooth.
Add salt and pepper and stir together.
Pour the sauce into a small dish and set aside.
Peel and slice 2 oranges.
Remove rice from heat after 15 minutes.
Add the fresh herbs and seasoning.
Stir together and cover to keep warm while cooking the scallops.
Toss the scallops to season with fine sea salt and a light coating of cayenne pepper.
Add the scallops to hot skilled and sear about 3 minutes on one side, leaving alone.
Flip and sear the other side another 2-3 minutes and remove from heat.
Plate the rice as a base and add the scallops on top.
Pour the sauce over the top and add the orange slices.
