Seared Scallops with Orange Supremes and Jalapeno Vinaigrette – Styling and Flavor Profiling

2 navel oranges

1 large jalapeno pepper, seeded, any white membranes removed

1/4 cup rice vinegar

*1/4 cup regular or light olive oil (extra virgin may be too strongly flavored for this subtly flavored dish)

1/4 tsp Dijon mustard

salt and pepper to taste

1 tablespoon grape seed, or vegetable oil

12 large fresh scallops, look for "day-boat" and/or "dry-pack" for best quality

salt and fresh ground black pepper to taste

*if you are making this for a salad dressing, maybe increase the oil to 1/3 cup.