Seared Scallops with Spicy Aioli

By karen1

Ingredients

• 2 egg yolks
• 1 cup plus 2 Tbs. olive oil
• 2 garlic cloves, pounded to a paste
• 3 to 4 tsp. fresh lemon juice
• Kosher salt, to taste
• 1 1/4 tsp. toasted ground coriander
• 3/4 tsp. toasted ground cumin
• 1/2 tsp. hot paprika
• 2 bunches asparagus, tough ends trimmed, stems peeled
• Freshly ground pepper, to taste
• 2 lb. large diver scallops

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

In a bowl, whisk the egg yolks. Whisking vigorously, add the 1 cup olive oil drop by drop until the mixture thickens, then drizzle in the oil in a slow, steady stream until emulsified. Whisk in the garlic, 2 tsp. of the lemon juice, salt, coriander, cumin and paprika. If the aioli is too thick, whisk in a few drops of water. Cover the aioli with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

In a bowl, toss the asparagus with 1 Tbs. of the olive oil, salt and pepper. Preheat a grill pan over medium-high heat. Working in batches, grill the asparagus, turning occasionally, until tender, 6 to 8 minutes. Transfer the asparagus to a platter and toss with 1 to 2 tsp. lemon juice. Cover with aluminum foil.

Season the scallops lightly with salt and pepper. In a fry pan over medium-high heat, warm the remaining 1 Tbs. oil until just smoking. Add the scallops and cook, turning once, until golden brown and opaque throughout, 3 to 4 minutes per side.

Arrange the scallops on the platter alongside the asparagus. Serve immediately with the aioli. Serves 4 to 6.