Seared Scallops with Citrus Salsa and Warm Sherry Vinaigrette

6-8 scallops depending on size
2 Tablespoons olive or grapeseed oil

For the Salsa:
2 Naval or Cara Cara oranges peeled and segmented
1 shallot, finely diced
1 jalapeno, finely diced
Juice of 1 lime and the zest from it
2 -3 Tablespoons of fresh mint chiffonade (approx. 20 mint leaves)
Kosher salt and freshly ground black pepper
1 Tablespoon of olive oil

For the vinaigrette:
1 ½ Tablespoons of honey
3 Tablespoons of sherry vinegar
¼ cup olive oil
Salt and pepper to taste

Combine the orange segments, diced shallots, jalapeno, lime juice and chopped mint in a bowl. Season with the salt, pepper and olive oil. Place aside and let the flavors marinate and come together. This can be made ahead of time and refrigerated for up to 5 hours. In a separate small bowl, add the ingredients for the warm vinaigrette and place near the stove ready to use. Take your scallops, if they are very wet you can pat dry with a paper towel. This will help them caramelize when cooking. Season your scallops with salt and pepper. Place your pan on medium high heat, add your oil and begin to place your scallops in the pan without shaking the pan or moving the scallops around. This process will ensure a perfect crust on the scallops. Leave the scallops for 2 minutes, then turn them over cook for another minute, then add your vinaigrette and reduce the liquid until it has slightly thickened. Finally place your scallops on top of the orange salsa drizzle with the warm vinaigrette. Garnish with more fresh mint.

Yields: 2 Servings

Photo: Jay Baris

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