Angel Hair-covered Fried Scallops With Tangerine-s... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My friend Tony made this delicious appetizer last time he and his family were over our home for dinner. The photo is his gorgeous creation :-) Ingredients:
for the saffron-tangerine aioli |
1/3 cup freshly squeezed tangerine (or orange) juice, plus 1 teaspoon zest |
1/8 teaspoon (pinch) saffron threads |
1/2 cup best-quality mayonnaise |
kosher salt |
for the scallops |
18 large sea scallops, patted dry with paper towels |
2 large eggs, beaten with 1 tablespoon water |
lemon pepper & kosher salt to taste |
1/4 pound cooked angel hair pasta |
vegetable oil, for deep-frying |
parsley or cilantro, for garnish |
Directions:
1. For the aioli:
2. Put the tangerine juice and saffron in a small saucepan and bring to a simmer over medium heat. Cook for about 1 minute, until juice is infused with the saffron; stir in the zest and remove from the heat to cool slightly. Whisk the tangerine mixture and the mayonnaise in a small bowl until combined. Season with salt and set aside while you cook the scallops.
3. For the Scallops: In a deep fryer or a deep, heavy saucepan, heat vegetable oil to 360 degrees F.
4. Lightly coat the scallops with the eggwash and season the scallops with lemon pepper and salt. Wrap each scallop with strands of cooked pasta until completely covered like a rubber band ball. Place the covered scallops in batches in the hot oil and cook just until golden brown, turning, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Serve hot, 3 scallops per person, with the saffron-tangerine aioli.
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