Sea Scallops with Saffron Aioli (Claire Robinson) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/3 cup freshly squeezed orange juice, plus 1 teaspoon zest |
1/8 teaspoon (pinch) saffron threads |
1/2 cup best-quality mayonnaise |
kosher salt |
2 tablespoons olive oil |
12 to 16 large sea scallops |
freshly cracked black pepper |
Directions:
1. Put the orange juice and saffron in a small saucepan and bring to a simmer over medium heat. Cook for about 1 minute, until orange juice is infused with the saffron; stir in the zest and remove from the heat to cool slightly. Whisk the orange mixture and the mayonnaise in a small bowl until combined. Season with salt and set aside while you cook the scallops.
2. Heat the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season well with salt and pepper. When the oil is rippling, add the scallops and sear, turning once, until golden brown but still opaque in the center, 2 to 3 minutes per side. Remove the scallops from the skillet to serving dishes, (3 to 4 per person), and drizzle with the aioli. Serve immediately.
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