- Kitchen Shears (Professional kitchen shears designed to cut through meat, poultry, and seafood easily)
- Scallop Pounder (Handheld tool used to tenderize scallops)
- Oranges (High-quality oranges for the citrusy sauce)
- Saffron (Pure saffron threads for aioli flavor and color)
- Serving Tray (Elegant tray for presenting sea scallop brochettes)
- Serving Plates (High-quality plates for serving the dish)
- Garnishing Kit (Collection of garnishes and tools for decorating plates)
- Strainer (Tool to drain excess liquid from scallops)
- Pastry Brush (For brushing sauces or glazes on brochettes)
- Chef's Knife (Versatile tool for preparing ingredients)
- Mixing Bowls (Essential for mixing aioli and other ingredients)
2 large egg yolks
6 tablespoons fresh orange juice, divided
1/8 teaspoon saffron threads
1 tablespoon finely grated orange peel
1 small garlic clove
1 cup olive oil
1 teaspoon fresh lemon juice
Water (optional)
24 medium sea scallops
8 8-inch metal or bamboo skewers
16 fresh bay leaves
Olive oil
2 oranges, peeled, sectioned
1/4 cup chopped fresh chives
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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