Scallops in Saffron Mayonnaise Recipe

Name: Scallops in Saffron Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sea scallops, cut horizontally into 1/3-inch rounds, rinsed and drained; 1 cup plus 1 tablespoon olive oil; 1/8 teaspoon crumbled saffron threads; 1 large egg at room temperature; 5 teaspoons fresh lemon juice; 1 teaspoon Dijon-style mustard; 1/4 teaspoon salt; 1/4 teaspoon white pepper; about 3 heads of Bibb lettuce or other small-leafed lettuce, separated into leaves, rinsed, and spun dry; 1 small carrot, cut into fine julienne strips; 1 small bunch of chives, cut into 1-inch pieces

Servings: persons

1 pound sea scallops, cut horizontally into 1/3-inch rounds, rinsed and drained
1 cup plus 1 tablespoon olive oil
1/8 teaspoon crumbled saffron threads
1 large egg at room temperature
5 teaspoons fresh lemon juice
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon white pepper
about 3 heads of Bibb lettuce or other small-leafed lettuce, separated into leaves, rinsed, and spun dry
1 small carrot, cut into fine julienne strips
1 small bunch of chives, cut into 1-inch pieces

1
In a large skillet cook the scallops in 1 tablespoon of the oil, covered, over moderately high heat, shaking the skillet occasionally, for 2 to 3 minutes, or until they are just cooked through.
2
Let the scallops cool in a bowl, covered loosely.
3
In a small bowl combine the saffron with 2 teaspoons hot water.
4
In a blender or food processor blend together the egg, the lemon, juice, the mustard, the salt, and the pepper, with the motor running add the remaining 1 cup oil in a slow stream, and blend the mayonnaise until it is emulsified.
5
Stir in the saffron mixture and salt to taste.
6
Dip each scallop round, patted dry, into the saffron mayonnaise, coating it well, arrange it on a lettuce leaf, and garnish each hors d'oeuvre with some of the carrot and chives.
7
(Any remaining saffron mayonnaise may be used as a dipping sauce for vegetables.)

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound sea scallops, cut horizontally into 1/3-inch rounds, rinsed and drained, 1 cup plus 1 tablespoon olive oil, 1/8 teaspoon crumbled saffron threads, 1 large egg at room temperature, and more.

Yes, Scallops in Saffron Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops in Saffron Mayonnaise

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