We made the asparagus before, but this one is just a tiny bit different. The recipe comes from Claire Robinson - Food Network.
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/sea-scallops-with-saffron-aioli
Ingredients:
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
Directions:
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.
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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