12 to 16 Large Scallops
2 tablespoons of Olive Oil
Kosher Salt
1/8 tsp saffron threads
1/2 cup of mayonaise
Black Pepper
1/3 cup of freshly squeezed orange
1 tsp of orange zest

12 to 16 Large Scallops 2 tablespoons of Olive Oil 1/8 tsp saffron threads 1/2 cup of mayonaise 1/3 cup of freshly squeezed orange 1 tsp of orange zest

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
3) Stir in the zest and remove from the heat to cool slightly.
4) Whisk the orange mixture and the mayonnaise in a small bowl until combined.
5) Season with salt and set aside while you cook the scallops.

6) Heat the oil in a large nonstick skillet over medium-high heat. 7) Pat the scallops dry with a paper towel and season well with salt and pepper.
8) 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.
9) Remove the scallops from the skillet to serving dishes, (3 to 4 per person), and drizzle with the aioli. Serve immediately.