Angel Hair-covered Fried Scallops With Tangerine-saffron AioliFrom luisascatering 7 years ago
- For the saffron-Tangerine Aioli: shopping list
- 1/3 cup freshly squeezed tangerine (or orange) juice, plus 1 teaspoon zest shopping list
- 1/8 teaspoon (pinch) saffron threads shopping list
- 1/2 cup best-quality mayonnaise shopping list
- kosher salt shopping list
- For the Scallops: shopping list
- 18 large sea scallops, patted dry with paper towels shopping list
- 2 large eggs, beaten with 1 tablespoon water shopping list
- lemon pepper & kosher salt to taste shopping list
- 1/4 pound cooked angel hair pasta shopping list
- vegetable oil, for deep-frying shopping list
- parsley or cilantro, for garnish shopping list
How to make it
- For the aioli:
- Put the tangerine juice and saffron in a small saucepan and bring to a simmer over medium heat. Cook for about 1 minute, until juice is infused with the saffron; stir in the zest and remove from the heat to cool slightly. Whisk the tangerine mixture and the mayonnaise in a small bowl until combined. Season with salt and set aside while you cook the scallops.
- For the Scallops: In a deep fryer or a deep, heavy saucepan, heat vegetable oil to 360 degrees F.
- Lightly coat the scallops with the eggwash and season the scallops with lemon pepper and salt. Wrap each scallop with strands of cooked pasta until completely covered like a rubber band ball. Place the covered scallops in batches in the hot oil and cook just until golden brown, turning, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Serve hot, 3 scallops per person, with the saffron-tangerine aioli.
The Cookluisascatering San Carlos, CA
The Rating5 people
I love the creativity of this
The combination of flavors sounds
Photo`FLAGGED~!!!!!mjcmcook in Beach City loved it
Nice combo. Plenty of possible variations. Great post. RJelgourmand in Apia loved it