Sea Scallop Brochettes with Orange-Saffron Aïoli
Sea Scallop Brochettes with Orange-Saffron Aïoli is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.