Best Saffron Orange Aïoli Recipes

Sea Scallop Brochettes with Orange-Saffron Aïoli image

Provided by Clark Frasier

Yield Makes 8 servings

Number Of Ingredients 16

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

Steps:

For aioli:
Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160°F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons orange juice. Thin with water by teaspoonfuls, if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill.
For brochettes:
Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers, and bay leaves. Do ahead Can be prepared 2 hours ahead. Cover and chill. Sprinkle scallops with salt and pepper.
Heat griddle or 2 heavy large skillets ssor grill pans over high heat; brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and chives.

Saffron Orange Aïoli image

Yield Makes about 1 cup

Number Of Ingredients 10

1/8 teaspoon crumbled saffron threads
1 tablespoon hot water
1 garlic clove, chopped
1 teaspoon finely grated fresh orange zest
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg yolk
3/4 cup olive oil

Steps:

Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use.

Poached Halibut with Saffron Orange Aïoli image

Yield Makes 6 servings

Number Of Ingredients 8

2 cups dry white wine
1 small onion, thinly sliced
2 Turkish bay leaves or 1 California
10 whole black peppercorns
2 (3-inch) fresh thyme sprigs
2 1/2 teaspoons salt
6 (6-oz) halibut steaks with skin (1 inch thick)
Saffron orange aïoli

Steps:

Bring 6 cups water with wine, onion, bay leaves, peppercorns, thyme, and salt to a boil in a deep 12-inch skillet, covered, over moderate heat, then reduce heat and simmer 10 minutes. Add halibut (liquid should barely cover fish; if not, add more water) and poach at a bare simmer, uncovered, until opaque and just cooked through, about 6 minutes.
Transfer fish to a plate with a slotted spatula. Peel off and discard skin, then transfer fish to a platter or individual plates with slotted spatula. Serve warm or at room temperature, with aïoli.