Place jalapeno, rice vinegar, olive oil and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1-2 minutes. Season with salt and pepper.
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, 2-3 minutes per side.
Serve and drizzle sauce over scallops.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 68 (37%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 59.4mg||18 %|
|Sodium 340.1mg||12 %|
|Potassium 561.1mg||15 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.4g|
|Protein 26.1g||37 %|
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Calories per serving: 184
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