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!
22 comments:
What a gorgeous dish. I'm sure it is as delicious as it is beautiful. You've succeeded in making me hungry. Have a great day. Blessings...Mary
You've got some mad skillz lady! I haven't had a good scallop in years. Love the orange flavors in the aioli, citrus is such a good player with seafood :) Will you come cater my Sunday night please??? :)
What a gorgeous presentation. Lovely in every way. Wow.
Sam
This looks like something from a 5 star hotel! Another very elegant dish from you :)!!
The look just beautiful...turmeric gives that beautiful saffron color with out the price...may work better than paprika...there are no Trader Joe's here...that saffron is a great price..here that same size jar is $18.
Ok my mouth is all ready for these, send them through the net please? lovely lovely recipe!
Such a great dish and pics!!!
Thanks all! It was very subtle and delicious!
Good idea Bo using the tumeric...it does add a ton of color! Thanks for sharing!
I LOVE scallops and these look PERFECT!
Crazy delish.
oh very gourmet looks great
Your presentation of these scallops makes me feel like I'm eating in a gourmet restaurant! I use the trader joe's saffron also...no idea whether it's quality or not but it's all I can afford!
New to your blog - WOW! You have wonderful photography skills and the food sounds amazing. Will definitely be back. :) This recipe is gorgeous and sounds delicious.
You've outdone yourself again!! Scallops are so hard to cook perfectly, and these could be in a cooking textbook!! LOVE the orange color! I have good saffron, but I agree that paprika would totally work here. You could totally have a career in food styling, girl! Must be all that NYC flair ;)
Thanks guys for all your comments. We love scallops and this was a fun and different way to prepare them. :)
I am constantly amazed at what you create in your kitchen. My goal is to be like you when I grow up!!!
OMG this looks and sounds so incredible...forget the 5 star restaurants.. I want a seat at your table every night!!
Your photos make me want to grab one and eat it! Beautiful presentations and photos!
Holy! These look amazing and I am glad to hear that the saffron flavor is minimum, because it's really not my favorite spice (shhhh...don't tell anyone...I know that's very un-foodie of me).
Your changes and additions sound perfect and these really stand out!
I am just constantly amazed at the lovely dishes you are cooking up these days. I on the other hand feel like it is hard to even throw together a salad. It is good that I can turn to your blog to see some beautiful food.
This looks and sounds wonderful. Great photos. I love your changes to the recipe. Another bookmarked.
I think everyone would agree that this post makes us want to run out and buy scallops. I have been craving them lately, so this could be the motivation I needed to get on it already!
Your scallops and beautifully prepared and look perfect!
Love the idea of this sauce and I have used TJ's saffron and find it to be wonderful, just have to use a bit more as it has a bit less body and aroma, but well worth the price :)
Stunning dish and photos :)
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