Ingredients
Aioli
- 2 large egg yolks
- 6 tablespoons fresh orange juice, divided
- 1/8 teaspoon saffron threads
- 1 tablespoon finely grated orange peel
- 1 small garlic clove
- 1 cup olive oil
- 1 teaspoon fresh lemon juice
- Water (optional)
Brochettes
- 24 medium sea scallops
- 8 8-inch metal or bamboo skewers
- 16 fresh bay leaves
- Olive oil
- 2 oranges, peeled, sectioned
- 1/4 cup chopped fresh chives
Description
Fresh Orange Adds A Burst Of Citrus Flavor To These Tender Grilled Scallop Skewers.
Bon Appetit Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter