However, our vacation was a little different than I had imagined - we rented an RV, drove to, and parked in Gulf Shores, Alabama.
|Our RV site in Gulf Shores, Alabama|
|After a day on the beach|
This past frigid winter has made us treasure the sunny memories of our vacation even more, and this little taste of the ocean enveloped us in warmth.
SEA SCALLOP BROCHETTES WITH ORANGE SAFFRON AIOLI
2 egg yolks
6 tablespoons fresh orange juice, divided
1/8 teaspoon saffron threads
1 tablespoon finely grated orange peel
1 garlic clove
1/2 to 1 cup olive oil
1 teaspoon fresh lemon juice
24 sea scallops
8 8-inch skewers
16 fresh bay leaves
2 oranges, peeled, sectioned
1/4 cup fresh tarragon
Whisk yolks, 4 tablespoons orange juice, and saffron in medium bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in a thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons of orange juice. Season with salt and pepper.
Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers and bay leaves.
Heat griddle 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 tarragon.
Recipe adapted from Bon Appetit, December 2006