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Golden Scallops with Lime Aioli

Golden Scallops with Lime Aioli

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Golden Scallops with Lime Aioli


Preparation: 

Total time: 20 min mins Serving: Difficulty: intermediate


Ingredients: 

Photo* Name Amount Unit Description
flour
flour
flour
flour 1/4 cup 1/4 cup (50 mL) all purpose flour
mustard
mustard
mustard
mustard 1 tsp 1 tsp (5 mL) prepared Dijon mustard
salt
salt
salt
salt 1/4 tsp
olive oil
olive oil
olive oil
olive oil 1 tbsp 1 tbsp (15 mL) splendido extra virgin olive oil - cold pressed
mayonnaise
mayonnaise
mayonnaise
mayonnaise 1/2 cup 1/2 cup (125 mL) mayonnaise - made with whole eggs
scallop
scallop
scallop
scallop 1 pkg 1 pkg (400 g) raw, wild, sea scallops, thawed
black pepper
black pepper
black pepper
black pepper 1/4 tsp 1/4 tsp (1 mL) freshly ground black pepper
lime juice
lime juice
lime juice
lime juice 1 tbsp 1 tbsp (15 mL) fresh lime juice
lime rind
lime rind
lime rind
lime rind 1 tsp 1 tsp (5 mL) finely grated lime rind
garlic olive oil
garlic olive oil
garlic olive oil
garlic olive oil 2 tsp 2 tsp (10 mL) roasted garlic olive oil

* Mouse over to enlarge



Description: 

1. In bowl, whisk together mayonnaise, mustard, lime rind and juice. Gradually whisk in olive oil. Cover and refrigerate. 2. Drain scallops on paper towel. Sprinkle with salt and pepper. Lightly dredge in flour, shaking off excess. In nonstick frying pan, heat oil over medium-high heat; in batches, cook scallops 1 to 2 minutes per side or until golden. Transfer to serving plate. 3. Serve scallops with cocktail picks, with lime aioli as a dipping sauce. Note: Make aioli a day ahead of serving; store covered in refrigerator.

Notes:  Succulent, tender scallops are quickly pan-fried and served with a scrumptious lime aioli. Garnish platter with thinly sliced lime.

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