Marinated Scallops With Vanilla-Citrus Aioli Recipe

ingredients

Marinade
3 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1 tablespoon tangerine or orange juice
1 tablespoon minced garlic
1 teaspoon vanilla sugar (or regular sugar)
1 teaspoon pure vanilla extract (use 1/2 teaspoon more extract if using regular sugar)
kosher salt
freshly ground black pepper to taste

Vanilla-Citrus Aioli
1 whole egg or egg substitute
1 hard boiled egg yolk
1/2 teaspoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon vanilla sugar (to taste)
1 tablespoon lemon juice
1 teaspoon tangerine or orange juice
1 tablespoon white wine vinegar
1 cup light olive or safflower oil
1 teaspoon vanilla extract (optional)
24 large sea scallops

directions

For Marinade: In a medium bowl, whisk the marinade ingredients.

Rinse the scallops under cold water. Remove and discard the small, tough side muscle from each scallop that has one. Place the scallops in the bowl with the marinade and toss to evenly coat them. Cover the bowl and refrigerate for 1 hour.

For Aioli: Place egg, egg yolk, mustard, garlic, sugar, lemon juice and tangerine juice and vinegar in a blender or food processor. Slowly add oil, a few drops at first, then in a slow, steady stream while running the blender or processor.

After oil is added, taste, add vanilla extract (if using), adjust seasonings, and add more lemon juice if desired. If mixture is too thick, thin with a little oil and vinegar or juice, using a whisk to blend.

Remove the scallops from the bowl and discard the marinade. Thread the scallops through their sides onto skewers so the scallops lie flat.

Grill over direct high heat until just opaque in the center, 4 to 6 minutes, turning once. Serve warm with the aioli.

nutrition data

Nutritional data has not been calculated yet.