Seared scallops with spicy aioli
Brian
ingredients
- 2 egg yolks
- 1 cup plus 2 tbs. olive oil
- 2 garlic cloves, pounded to a paste
- 3-4 tsp. fresh lemon juice
- Kosher salt, to taste
- 1 1/4 tsp. toasted ground coriander
- 3/4 tsp. toasted ground cumin
- 1/2 tsp. hot paprika
- 2 lbs. large diver scallops
directions
- 1
In bowl, whisk egg yolks, whisking vigorously, add 1 cup oil drop by drop until mixture thickens, then drizzle in oil in slow, steady stream until emulsified. Whisk in garlic, 2 tsp. lemon juice, salt, coriander, cumin, and paprika. If aioli is too thick, whisk in a couple drops of water. Cover aioli with plastic wrap, refrigerate at least 30 minutes or up to overnight.
- 2
Season scallops lightly with salt and pepper. In fry pan over medium-high heat, warm 1 tbs oil until just smoking. Cook scallops until golden brown and opaque throughout, 3-4 minutes per side.
Source: Brian
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