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.

Reviews & Comments 3

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  • maryoftoday 8 years ago
    I wanted to double check, you do not cook the scallop separate, you wrap in pasta and cook then? I always have issues w/ scallops, they just intimidate me a bit!
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    " It was excellent "
    elgourmand ate it and said...
    Nice combo. Plenty of possible variations. Great post. RJ
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    " It was excellent "
    mjcmcook ate it and said...
    I love the creativity of this
    "5"FORK!!!!! recipe!
    The combination of flavors sounds
    just wonderful!
    Was this review helpful? Yes Flag

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