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Seared Scallops with Spicy Aioli Recipe

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This recipe for Seared Scallops with Spicy Aioli, by , is from The Dore & Powers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Powers
Added: Friday, April 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 egg yolks
1 cup plus 2 TBS. olive oil
2 garlic cloves pounded to paste
3 -4 tsp. fresh lemon juice
Kosher salt to taste
1 1/4 tsp ground coriander
3/4 tsp. toasted ground cumin
1/2 tsp hot paprika
2 bunches of asparagus, tough ends removed
freshly ground pepper
2 lb. large shrimp

Directions:
Directions:
In bowl, whisk egg yolks. Whisk 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 for 30 minutes or overnight.

Toss asparagus with 1 Tbs. oil, salt, pepper. Preheat grill pan or pan over medium -high heat. cook asparagus (can be done on outside grill as well) Squeeze lemon juice over cooked asparagus.
Season scallops with salt and pepper to taste. In fry pan over medium-high heat, warm 1 Tbs of oil until smoking. Cook scallops until golden brown and opaque throughout, 3-4 minutes per side.

Arrange scallops and asparagus on tray and garnish with lemon.

Number Of Servings:
Number Of Servings:
Serves 4 -6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Prepare the sauce ahead of time to save time. Dish is good without the sauce as well.
Citrus salad goes well with this dish.

 

 

 

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