Name: Orange-Lime Vinaigrette
Total time: 10 min
Ingredients: 2 tablespoons juice from 1 orange; 2 tablespoons juice from 1 lime; 1 small shallot, minced (about 1 1/2 tablespoons); 1 tablespoon minced fresh cilantro leaves; 1/8 teaspoon red pepper flakes; 2 tablespoons vegetable oil; 2 tablespoons extra-virgin olive oil

Why This Recipe Works

To devise a pan-seared scallop recipe with a great crust, we seared the scallops in oil, then basted them in butter. Waiting to add the butter ensured that it had enough time to work its browning magic on the scallops, but not enough time to burn. When using scallops treated with sodium tripolyphosphate (a common preservative), we eliminated the chemical flavor in our seared scallop recipe by briefly brining the shellfish in a solution of water, lemon juice, and salt.

Instructions

Combine orange juice, lime juice, shallot, cilantro, and red pepper flakes in medium bowl. Slowly whisk in vegetable and olive oils. Season with salt to taste.