Sea Scallop Brochettes With Orange Saffron Aïoli Recipes

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SEA SCALLOP BROCHETTES WITH ORANGE-SAFFRON AïOLI



Sea Scallop Brochettes with Orange-Saffron Aïoli image

Provided by Clark Frasier

Categories     Food Processor     Citrus     Fruit     Shellfish     Christmas     Cocktail Party     Orange     Seafood     Scallop     Saffron     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16

Aioli
2 large egg yolks
6 tablespoons fresh orange juice, divided
1/8 teaspoon saffron threads
1 tablespoon finely grated orange peel
1 small garlic clove
1 cup olive oil
1 teaspoon fresh lemon juice
Water (optional)
Brochettes
24 medium sea scallops
8 8-inch metal or bamboo skewers
16 fresh bay leaves
Olive oil
2 oranges, peeled, sectioned
1/4 cup chopped fresh chives

Steps:

  • For aioli:
  • Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160°F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons orange juice. Thin with water by teaspoonfuls, if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill.
  • For brochettes:
  • Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers, and bay leaves. Do ahead Can be prepared 2 hours ahead. Cover and chill. Sprinkle scallops with salt and pepper.
  • Heat griddle or 2 heavy large skillets ssor grill pans over high heat; brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and chives.

SCALLOP BROCHETTES



Scallop Brochettes image

The marinade is a real compliment to the sweetness of the scallops. You can also make this with shrimp/prawns (or a combination of the scallops and shrimp)

Provided by Bobbie

Categories     < 60 Mins

Time 51m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb sea scallops (fresh or frozen)
2 tablespoons cooking oil
2 tablespoons dry sherry
2 tablespoons stone ground mustard
1 tablespoon honey
1 1/2 teaspoons soy sauce

Steps:

  • Thaw scallops, if frozen. Halve large scallops (you should have about 20 pieces).
  • Place scallops in a plastic bag set in a shallow dish.
  • For marinade: In a small bowl combine oil, sherry, mustard, honey, and soy sauce. Pour over the scallops. Close bag; marinate in the refrigerator for 30 minutes.
  • Drain the scallops, discarding the marinade. Thread scallops on long metal skewers (If using scallops and shrimp, thread a scallop in the "curl" of each shrimp).
  • Grill on the lightly greased rack of an uncovered grill directly over med. heat for 6 to 8 minutes or until scallops and/or shrimp are opaque; turning once.
  • (Prep time includes marinating time).

Nutrition Facts : Calories 213.5, Fat 7.9, SaturatedFat 1, Cholesterol 37.5, Sodium 394.8, Carbohydrate 8.7, Fiber 0.3, Sugar 4.8, Protein 19.6

SEA SCALLOPS WITH SAFFRON AIOLI



Sea Scallops with Saffron Aioli image

Provided by Claire Robinson

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

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

Steps:

  • 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.

SEA SCALLOPS WITH ORANGE AND SAFFRON



Sea Scallops With Orange and Saffron image

This was posted in Cooking for Love and was submitted from The Tarragon Tree restaurant, Chatham, NJ which closed in 1988. Sounds interesting. Maybe you had it there? There is a 2 hour marination.

Provided by Oolala

Categories     Oranges

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb sea scallops
1 orange
1 tomatoes, skinned, seeded, diced
1/4-1/2 teaspoon saffron
1/4 cup white wine
2 tablespoons parsley, chopped, save some sprigs for garnish
salt, to taste
pepper, to taste
1 tablespoon butter
1 shallot, chopped
1/4 cup cream

Steps:

  • Cut each of the scallops in half to have all of equal size and put in a bowl.
  • Julienne a few strips of orance zest and save for garnish. Grate the orange and sprinkle over the scallops.
  • Juice the orange and pour over the scallops.
  • Add tomato, saffron, white wine, parsley, salt and pepper.
  • Marinate scallops for 2 hours or longer.
  • Melt butter in skillet and saute shallots.
  • Drain scallops, reserving marinade and cook scallops for 1-2 minutes. DO NOT OVERCOOK-remove scallops.
  • Add reserved marinade to skillet and cook until reduced to a glaze.
  • Add the cream; bring to a boil, stirring, and reduce to desired thickness.
  • Add scallops and stir to coat and serve immediately, garishing with parsley sprigs and orange peel strips.

Nutrition Facts : Calories 206.7, Fat 8.5, SaturatedFat 4.8, Cholesterol 61.7, Sodium 212.6, Carbohydrate 9.6, Fiber 1.2, Sugar 4, Protein 20.2

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  • Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160°F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons orange juice. Thin with water by teaspoonfuls, if desired. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
  • Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers, and bay leaves. DO AHEAD Can be prepared 2 hours ahead. Cover and chill. Sprinkle scallops with salt and pepper.
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