Sunday, April 10, 2011
Sea Scallops with Orange Saffron Aioli
I renamed this recipe to include the word orange.
I figured since I added a splash of Grand Marnier to enhance its orange flavor ...increased the cooking time (6 minutes or so to cook off the alcohol) ...and added a teaspoon of sriracha to give the aioli some heat...the recipe was altered enough to justify a "renaming."
I'm not sure why the recipe didn't include the word orange in the first place... with orange juice and zest its primary ingredients?
In fact, I'm not even sure I can taste the saffron? An economical choice (and something I'll try the next time I make this dish) might be replacing the saffron with paprika to get that desired color.
I imagine these Sea Scallops with Orange Saffron Aioli served as a starter at a beach side resort...
Or as an hors d'oeuvre offering at a wedding reception or corporate catered event...
Trader Joe's sells this small jar of saffron for about $6.
I have nothing to compare it to as I'm uncertain I've ever tried high quality saffron...
The Claire Robinson recipe for Sea Scallops with Saffron Aioli can be found here on the foodnetwork.com
In addition to adding the Grand Marnier and sriracha...a touch of white truffle oil whisked into the ailoi at the very end... makes a fabulous dressing for a plateful of delicate greens!