Recipe courtesy of Claire Robinson
Sea Scallops with Saffron Aioli
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- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 368
- Total Fat
- 30 g
- Saturated Fat
- 4 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 17 g
- Cholesterol
- 45 mg
- Sodium
- 716 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 368
- Total Fat
- 30 g
- Saturated Fat
- 4 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 17 g
- Cholesterol
- 45 mg
- Sodium
- 716 mg
Ingredients
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 salt and set aside while 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 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.
