Seared Scallops with Lime Jalapeno Aioli -

Printer Friendly

RSS Feed

Bookmark

Home

Seared Scallops with Lime Jalapeno Aioli

Rate it!

Votes (3) | Comments (2)

By Marilyn Noble

Posted July 23rd, 2007

This article is reprinted with permission from Citrus Essentials (Cook West) (Cook West), by Marilyn Noble, (2006, Rio Nuevo)

Citrus Essentials (Cook West) (Cook West)

Servings:	4
Author Notes:	A light and simple dinner served with crusty bread and a hearty salad. You can use the aioli on everything from hamburgers to fish tacos and grilled shrimp (as in this recipe). It even adds a wonderful zip to an otherwise humdrum turkey sandwich.
Ingredients:	2 tablespoons olive oil 20 large sea scallops salt and pepper Jalapeño Lime Aioli: 1/2 cup sour cream 1/2 cup mayonnaise juice of 1 lime 1 clove garlic, crushed 1 fresh jalapeño, seeded and finely chopped
Instructions:	Prepare the aioli: Stir all aioli ingredients together until well blended. Stored in a tightly covered container in the refrigerator, this keeps for about 2 weeks. Prepare the scallops: Heat the olive oil in a large skillet until hot, then add the scallops. Sear on each side, after sprinkling with salt and pepper to taste. To Serve: Squeeze Jalapeño Lime aioli onto plates in a attractive pattern (a squeeze bottle helps), then place scallops on the plate and squeeze more aioli over the top.

Related Recipes

Related Features

Comments

	Garlic is Great Written by: Cheri Sicard 06 October 2008
	I agree, you can (almost) never have too much garlic. But some of my family doesn't agree. One time, I overdid it even for me. I was making a batch of hummus (it was early on in my cooking career), and went overboard. There was garlic coming out of my pores for the next week! At least I didn't have to worry about vampires! :)
	Garlic content: If a little is good... Written by: Steven Spring 06 October 2008
	This was very easy to prepare. I did the aioli and my wife cooked the scallops. We made half a batch to feed the two of us. To halve the aioli I used 1/4 cups of mayonnaise and sour cream, half a lime and half a jalapeño. But I doubled the garlic. One clove didn't look very substantial. I was glad I did. We ended up with quadruple the garlic proportion. You don't often go wrong by adding more garlic to a recipe like this. French bread sopped up the scallop juices. Yum yum. The aioli was also good on our Mexican rice side dish. Thanks for this fine recipe!

You must be a registered member to leave a comment. So why not sign up now?

Sign up for Cheri's FabulousFoods Newsletter/Blog

Recently Added

Have some fun and test your foodie knowledge with these short, fun trivia quizzes.