Seared Scallops with Jalapeno Vinaigrette

1 large jalapeno 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

1 tablespoon vegetable oil

12 large fresh sea scallops

1 pinch sea salt

1 pinch cayenne pepper

2 oranges, peeled and cut in between sections as segments

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 vegetable 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.