Yum, if you want to serve something different and delicious for a holiday gathering this Moroccan-Spiced Seared Scallops with Roasted Garlic Aioli just might be what your looking for. Shown here on top of a bed of couscous and served with a side dish of Spicy Carrot Salad with Mint and Feta , I’m sure your family and guests will be asking you for the recipes. Serves 4
Roasted Garlic with Aioli:
Cloves from 1 small head of garlic
1/4 cup + 1 tablespoon extra virgin olive oil, divided
Sea salt, to taste
4 large egg yolks, whisked together in a small bowl
1/4 cup fresh lemon juice
1/4 cup vegetable oil
Freshly ground black pepper, to taste
In a 12x12-inch piece of foil add your garlic cloves and drizzle on the 1 tablespoon of olive oil; add sea salt to taste. Fold up and place on a baking sheet and transfer to a 350F preheated oven for 45-50 or until golden and soft. Remove from oven, unfold and set aside to cool.
In your food processor add the garlic, whisked egg yolks and lemon juice. Combine the remaining olive oil with the vegetable oil. While the food processor is on add in the oil very slowly to form a thick emulsion. Add in the black pepper and adjust salt and lemon juice, if needed. Refrigerate until ready to use.
Moroccan-Spiced Seared Scallops:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
1 tablespoon olive oil
1 1/2 lbs sea scallops, remove white mussel and pat dry
1/4 cup fresh cilantro leaves, chopped (optional)
In a small bowl combine the spices. Sprinkle the scallops with salt and pepper, to taste and the spice mixture, let sit 5 minutes. Add oil to a skillet and set on med/high heat. When the oil starts to simmer add the scallops to the skillet and cook until browned and opaque, about 2-3 minutes on each side.
To serve: Transfer to a warm plate or atop some couscous with a dollop of aioli and freshly chopped cilantro, if using. Yum Yum!