Friday, May 13, 2011

Sea Scallops with Saffron Aioli

I know that some of you have checked my blog to see what Jud made for dinner.  Jud loves sea scallops so he has made them twice since he retired.  He has turned into a gourmet cook.  What a guy!
We made the asparagus before, but this one is just a tiny bit different. The recipe comes from Claire Robinson - Food Network.

Printable Recipe:

1/3 cup freshly squeezed orange juice, plus 1 teaspoon zest
1/8 teaspoon saffron threads
1/2 cup best-quality mayonnaise
kosher salt
2 tablespoons olive oil
12-16 large sea scallops ( we only bought 7)
Freshly cracked black pepper
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 sal and set aside whie you cook the scallops.

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, 2-3 minutes per side. Remove the scallops from the skillet to serving dishes, drizzle with the aioli. Serve immediately.

Asparagus Salad:
Gather 1 bunch of pencil asparagus and trim 1" from the bottom.  Put them in an ice bath for 5 minutes. While they are in the ice bath, bring a large pot of water to a boil with 2 tablespoons of salt and 1 teaspoon sugar.  Take the asparagus out of the ice bath and blanch in boiling water for 2-3 minutes.  Take out of the boiling water and drain on a kitchen towl.  Place in the refrigerator while you make the dressing.
1 lemon - juiced
1 teaspoon honey
2 tablespoons dijon mustard
2 tablespoons white wine vinegar
Mix above ingredients and then whisk in 4 tablespoons extra virgin olive oil.  Put in a long shallow bowl
Remove the asparagus from the refrigerator and coat the asparagus with the dressing.  Then place the asparagus on a serving plate. Enjoy!

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