Scallops in Saffron Mayonnaise

1. 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. 2

   Let the scallops cool in a bowl, covered loosely.

3. 3

   In a small bowl combine the saffron with 2 teaspoons hot water.

4. 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. 5

   Stir in the saffron mixture and salt to taste.

6. 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. 7

   (Any remaining saffron mayonnaise may be used as a dipping sauce for vegetables.)

* Per serving · 4 servings · Values may vary.