Pair with Trail Bender Wheat Ale

1 large jalapeno pepper, seeded and membranes removed
1/4 cup rice vinegar
1/4 cup olive oil
1/4 teaspoon Dijon mustard
salt & pepper to taste
1 tablespoon peanut oil
12 large fresh sea scallops
Pinch of sea salt
Pinch of cayenne pepper
2 oranges fully pealed and segmented


Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender.

Puree on high until mixture is completely liquefied, 1 to 2 minutes.

Season with salt and black pepper to taste.

Season scallops with sea salt and cayenne pepper. Heat peanut oil in a skillet over high heat.

Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate.

Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.