Bring forth the mollusk cast unto me

I really love scallops and although we don’t eat them often, whenever I see big juicy fresh scallops it is hard to resist.
My favorite way to eat them is lightly seasoned, pan seared and lemon squirted, on a bed of spinach or arugula, wilted by the heat of the mollusks.
To shake things up we made a citrus aioli to drizzle on the scallops and loved it so much we made it twice. Aioli is a French/Spanish sauce made using garlic and olive oil. Traditionally eggs were not used but most modern recipes use the egg yolk to ease the mix/whisk process. Really it is a sort of custard sauce which would taste delicious on any seafood.

4 and then 2 tablespoons of Orange Juice and zest from about half an orange
Pinch of saffron threads
2 egg yolks
Olive oil
1 clove of garlic, minced
In a small metal bowl whisk yolks, 4 tablespoons of OJ and saffron. Ideally you’d use a double boiler but we just held the metal bowl over a pan of simmering water (do not let the bowl touch the water). Whisk until sauce thickens, about four minutes. Remove from heat and mix in zest and minced garlic, transfer to food processor (we use the mini one that comes with the hand held blender ‘wand’), add oil in slowly until desired thickness is attained. Just before serving whisk in a squirt of lemon (or lime) and the last two table spoons of OJ.  The first time we made this we used grapefruit juice instead of OJ.

The title is from a Ween song, great band, great album and great song.

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