Seared Scallops with Jalapeño Vinaigrette – He Wines She Dines

Ingredients

• 1 large jalapeño pepper, seeded and membranes removed
• ¼ cup rice vinegar
• ¼ cup olive oil
• ¼ teaspoon Dijon mustard
• salt and freshly ground black pepper to taste
• 12 large fresh sea scallops
• 1 pinch sea salt
• 1 pinch cayenne pepper
• 1 tablespoon vegetable oil
• 2 oranges, peeled and cut in between sections as segments