Sea Scallops with Saffron Aioli

• 1/3 cup freshly squeezed orange juice, plus 1 teaspoon zest
• 1/8 teaspoon (pinch) saffron threads
• 1/2 cup best-quality mayonnaise
• Kosher salt
• 2 tablespoons olive oil
• 12 to 16 large sea scallops
• Freshly cracked black pepper

1. Put the orange juice and saffron in a small saucepan and bring to a simmer over medium heat.
2. Cook for about 1 minute, until orange juice is infused with the saffron; stir in the zest and remove from the heat to cool slightly.
3. Whisk the orange mixture and the mayonnaise in a small bowl until combined.
4. Season with salt and set aside while you cook the scallops.
5. Heat the oil in a large nonstick skillet over medium-high heat.
6. Pat the scallops dry with a paper towel and season well with salt and pepper.
7. When the oil is rippling, add the scallops and sear, turning once, until golden brown but still opaque in the center, 2 to 3 minutes per side.
8. Remove the scallops from the skillet to serving dishes, (3 to 4 per person), and drizzle with the aioli.
9. Serve immediately.

freshly squeezed orange juice, saffron threads, mayonnaise, kosher salt, olive oil, scallops, freshly cracked black pepper

Taken from www.foodnetwork.com/recipes/claire-robinson/sea-scallops-with-saffron-aioli-recipe.html (may not work)