Greek Scallops With Jalapeno Vinaigrette Over Mixed Greens

How to Make

• Step 1: Vinaigrette ... Make this ahead of time, so it can develop some flavor. Simply add everything to a small food processor or blender; and puree until very smooth and emulsified (creamy). Then, simply refrigerate until ready to use. If you don't have a good processor or blender, you can dice the pepper by hand ... just make sure it is VERY fine minced. Then, add everything to a mason jar or tupperware container; and, mix shake or mix until well combined.

• Step 2: Scallops ... You want around 20 scallops for this dish; which will serve between 3-4 people; but, it really depends what else you serve with this. So, you have to adjust accordingly.

• Step 3: One (1 lb) of extra large scallops, are approximately 20 scallops; so, just get as many scallops as you want (don't necessarily go just by the weight). Also, DRY scallops are best; and, they are the 'best of the best' - but, also very expensive. Fresh frozen; usually in a seafood counter/market are ok; but, you need to let them rest on the counter, on a paper towel to DRY. Otherwise, they will NOT sear - a wet scallop will just steam. If frozen ... thaw in a colander, over a bowl, covered - in the refrigerator. Then, let them dry, just the like the ones above. But, always use what is affordable and available.

• Step 4: Salad ... Add the greens, herbs and onion to a bowl and toss; then, add the salad to each plate. The warm scallops and warm vinaigrette will lightly wilt the salad.

• Step 5: Scallops ... Once the scallops have sat on the counter, warmed up a bit, and dried; season with plenty of salt and pepper on both sides. Now, I really really prefer a NON-STICK pan or a well used cast iron pan for this dish. Bring up to medium high-high heat; and add the oil. Add the scallops; and, sear on each side until golden brown. DO NOT move them, until they can be moved. If you try to move them too soon; they are not ready. It should take about 2-3 minutes if that on the first side (depending on the side). Flip; and, continue to cook another minute or two. They should be firm to the touch; opaque; but, do not over cook them - they will turn rubbery. Immediately transfer to a plate; and, cover with foil to keep warm - as you finish the sauce.

• Step 6: Pan Sauce ... Add the tomatoes and olives to the pan; and, cook 3-4 minutes on medium heat, until the tomatoes begin to break down. You don't want to make tomato sauce; you just want them tender. You can add a small amount of oil, only if the pan seems really dry - it should be ok. Then, add the oranges and vinaigrette; and, cook another 2-3 minutes until everything is warmed through - stirring often.

• Step 7: Orange NOTE: I prefer to use fresh. Halo, tangerine, clementine oranges; they are not all the same; but, same basic flavor. Small sweet, and usually no seeds. Now, if you can't find those; 2 (4 oz) cans of mandarin oranges will work). You need 20+ segments, cut in half; but, these oranges are small - unlike the naval orange, which I do NOT recommend. If using fresh oranges; make sure to remove all the white pith off the segments.

• Step 8: Finish and Serve ... Plate the warm scallops over the greens; then, spoon all that good warm vinaigrette and fruit over the scallops and greens. To finish, a little Feta; and, I love warm grilled pita bread on the side. Just spray or brush with a little olive oil, grill or broil, cut, into wedges; and, serve. It's a very quick cooking and easy dish to prepare. I have also made this with chunks of fresh cod; and, shrimp as well - but, prefer the scallops. ENJOY!