Scallops with cilantro, lime, jalapeno vinaigrette

Scallops
Sea scallops (washed and side muscle removed - I usually do 6-8 per person)
Kosher salt
1 T butter

Cilantro, Lime, Jalapeno Vinaigrette
1/2 c cilantro chopped
1 jalapeno, seeded, deveined and diced
2 T Lime juice (fresh if you have it, bottled if you don't)
2 t Dijon mustard
1/3 c olive oil

Lightly sprinkle the scallops with salt. Heat a skillet over high and add 1T butter. Melt butter and let it brown just slightly. Place the scallops - flat side down - in the skillet and cook without moving for about 3 minutes. Flip the scallops carefully (use a sharp spatula to keep any brown crusties attached to the scallop). Cook another 3 minutes without moving. If you have very thick sea scallops, put a lid on the skillet and turn the heat down to medium so the scallops finish cooking.

Make the vinaigrette by mixing all ingrediants.

I served this over greens and spinach, but you could just as easily serve it as a main dish with a side. (Leif enjoyed a quesadilla... I need to start posting toddler friendly recipes.)