SEA SCALLOP BROCHETTES WITH ORANGE-SAFFRON AïOLI
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
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.
SAFFRON AIOLI
I feel aiolis make an excellent compliment to a number of different types of appetizers and entrees. This particular aioli is inspired by the Mediterranean coastal areas of Spain and France, and was a frequent compliment to many foods during my study abroad. I like it on everything from crabcakes, fish, and even sushi to chicken and finger foods. You can put the aioli in a pastry decorating bag to create appealing appetizers and tapas. This particular recipe calls for saffron threads and saffron powder. Saffron is easy to find in most place in the thread form, but the powder can be a little more difficult to locate. If you visit a hispanic market, you can typically purchase enough pouches of saffron powder to last you over time. I use Vigo brand. Also, please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Another tip - when purchasing your saffron (and other spices in general), its often $6-10 US dollars cheaper if you buy it in the hispanic/ethnic section of your grocery store. For instance, Badia Saffron runs about $3 in my grocery store, but the same amount of McCormick Saffron can cost upwards of $10. Hope you enjoy!
Provided by jpknight22
Categories Sauces
Time 12m
Yield 1 1/4 Cups, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Steep the saffron threads in warm water for about 10 minutes. Drain water, but don't allow threads to dry out.
- Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
- Add pressed garlic, only 1/2 of saffron threads, 1 teaspoon of saffron powder, and 1/2 teaspoon of cayenne pepper and continue to mix once again until uniform in texture.
- Use remaining saffron threads to garnish aioli in a small ramekin, bowl, or directly on top of food. Serve cool to slightly below room temperature.
Nutrition Facts : Calories 93.5, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 167.3, Carbohydrate 6, Fiber 0.1, Sugar 1.6, Protein 0.3
SEA SCALLOPS WITH SAFFRON AIOLI
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.
SAFFRON ORANGE AïOLI
Categories Condiment/Spread Sauce Egg Quick & Easy Orange Saffron Gourmet
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use.
SEAFOOD BROCHETTES
Flavorful seafood shines in an easy-to-grill entree. A mild chive butter is an awesome accompaniment.-Nella Parker, Hersey, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- On 12 metal or soaked wooden skewers, alternately thread two mushrooms, two tomatoes and two pieces of bacon with four pieces of fish or seafood. Brush with melted butter., Grill, covered, over medium-hot heat for 5-7 minutes or until shrimp turn pink and scallops are opaque, turning once. Combine butter and chives; serve with brochettes.
Nutrition Facts : Calories 347 calories, Fat 26g fat (15g saturated fat), Cholesterol 135mg cholesterol, Sodium 389mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
SEA SCALLOPS WITH ORANGE AND SAFFRON
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
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
SAFFRON AïOLI
Make your own aïoli infused with saffron to use as a sauce at your next summer barbecue. Made with egg yolks, lemon juice, garlic and mustard, it's easy to make
Provided by Anna Glover
Categories Condiment
Time 15m
Yield Serves 8 as a dip
Number Of Ingredients 6
Steps:
- Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
- Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.
Nutrition Facts : Calories 244 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Protein 2 grams protein, Sodium 0.2 milligram of sodium
SAFFRON SEAFOOD SOUP WITH AIOLI
Provided by Moira Hodgson
Categories one pot, main course
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut the fish fillets into inch-and-a-half pieces. Peel the shrimp; cut the scallops in half if they are large. Sprinkle the saffron threads into half a cup of water and set aside.
- Meanwhile, heat the olive oil in a heavy casserole or stock pot. Saute the onion, garlic, carrot and chopped celery stalk until soft and golden. Add the fish stock or clam juice to the vegetables with the saffron water and cook, uncovered, for 10 minutes.
- Add fish, scallops and shrimp and cook four to five minutes. Remove from heat, season with salt and pepper and sprinkle with parsley. Serve the stew in heated bowls, passing the bread and aioli separately.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 1488 milligrams, Sugar 2 grams, TransFat 0 grams
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