Hot Spicy Seared Scallops

1 large jalapeno pepper, seeded

1/4 cup rice vinegar

1/4 cup extra virgin olive oil

1 teaspoon Dijon mustard

Salt and pepper

12 large fresh sea scallops

1 pinch of sea salt

1 pinch of cayenne pepper

1 tablespoon canola oil

2 oranges peeled and cut into segments or 1 large mango cut into slices

In a blender, pulse jalapeno pepper, rice vinegar, olive oil and mustard until liquefied, about 2 minutes. Season jalapeno sauce with salt and pepper to taste.

Dry scallops completely with paper towels and allow to set for a few minutes. When scallops are dry, sprinkle with salt and cayenne pepper. Heat canola oil in a large skillet until very hot but not smoking. Place scallops in the heated pan and cook until very brown, about 2 minutes per side. Do not crowd skillet, cooking in batches if necessary. Scallops will release from the pan if they are properly seared. Transfer scallops to a plate and garnish with orange or mango slices and drizzle with about 1 1/2 tablespoons of the jalapeno sauce and serve.