Sheri' created this and it's fabulous. This aioli and perfectly cooked large day-boat scallops are made for each other. This recipe serves four.
6 oz. plain Greek yogurt
2 Tbsp. mayonnaise
2 cloves garlic
2 handfuls fresh basil
1/4 cup extra virgin olive oil, more as needed
12 large fresh scallops
1/2 cup orange juice
olive oil
salt & pepper
Toss the scallops in orange juice and let marinate for 30 minutes before cooking.
In a food processor, combine yogurt, mayonnaise, garlic and basil. Buzz to mix well, then add olive oil slowly through the feed tube until the mixture is thick, creamy and emulsified.
In a wide saute pan, heat a small amount of olive oil over medium-high heat. Drain the scallops, season with salt and pepper, and add to the hot pan. Cook until done, turning about every minute until just done and perfectly seared.
Place the three scallops on eash of four warmed serving plates and top each scallop with a generous dollop of basil aioli. These go very well with pasta, risotto and salad. Enjoy!
Good wine match: Pinot grigio, sauvignon blanc, chardonnay or vouvray.
