Sea Scallops with Aioli

Published on January 27, 2014 | In Italian | By The Social Chef |

- Prep Time
- 8 Minutes
- Cook Time
- 6 Minutes
- Difficulty Level

Sea Scallops with Aioli, a light and healthy seafood dish perfect for summer and can be served as a wonderful appetizer or as an hor’ dourve with a tear drop of aioli on top. But for me I prefer it as my main entrée. Serve with a vegetable of choice and you have a quick, simple and delicious meal. Is a great presentation when having guests for dinner.

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Recipe Rating

(1 Rating)

Ingredients

12 sea scallops  dried well in paper towel
2 garlic cloves  smashed into a paste
1/2 teaspoon Dijon mustard
1 large egg yolk 
2 teaspoons fresh lemon juice  plus rind for garnish
3 tablespoons vegetable oil 
 1/4 cup extra-virgin olive oil plus one tablespoon for scallops
Salt and pepper

Instructions

1. Alioli
2. Combine vegetable oil and olive oil together stirring well in a small bowl
3. In a separate small bowl combine yolk, mustard and lemon juice and whisk until smooth
4. Once smooth add oils and slowly add a few drops at a time while whisking. Do NOT add oil fast as you don't want it to separate
5. Add garlic paste, salt and pepper stirring well. Refrigerate for at least 30-minutes removing 15-minuted prior to use
6. Scallops
7. Season with salt and pepper
8. In a small non stick skillet over medium high heat allow pan to heat for 4-minutes
9. Add butter until melted adding scallops searing for 3-minutes. DO NOT TURN or MOVE THEM UNTIL TIME TO TURN
10. Transfer to a plate and drizzle Aioli sauce around scallops and serve
11. Garnish with lemon rind
12. NOTE: Prior to placing scallops in pan remove aioli from refrigerator for 15-minutes. You can also add cayenne pepper or other seasoning to aioli prior to refrigerator to give a different flavor.

Servings : 4
Ready in : 14
Course : Appetizer, Entrée
Recipe Type : Seafood

Instructions

1. Alioli
2. Combine vegetable oil and olive oil together stirring well in a small bowl
3. In a separate small bowl combine yolk, mustard and lemon juice and whisk until smooth
4. Once smooth add oils and slowly add a few drops at a time while whisking. Do NOT add oil fast as you don't want it to separate
5. Add garlic paste, salt and pepper stirring well. Refrigerate for at least 30-minutes removing 15-minuted prior to use
6. Scallops
7. Season with salt and pepper
8. In a small non stick skillet over medium high heat allow pan to heat for 4-minutes
9. Add butter until melted adding scallops searing for 3-minutes. DO NOT TURN or MOVE THEM UNTIL TIME TO TURN
10. Transfer to a plate and drizzle Aioli sauce around scallops and serve
11. Garnish with lemon rind
12. NOTE: Prior to placing scallops in pan remove aioli from refrigerator for 15-minutes. You can also add cayenne pepper or other seasoning to aioli prior to refrigerator to give a different flavor.

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...