Sea Scallops with Saffron Aioli

Name: Sea Scallops with Saffron Aioli
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Ingredients

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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

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.