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Saffron Crusted Scallops with Smoked Paprika Aioli and Pickled Fennel

2023-02-20 - Written by: Chef Élodie LaFleur

seafood saffron smoked paprika aioli pickled vegetables

Saffron Crusted Scallops with Smoked Paprika Aioli and Pickled Fennel

A delicate and flavorful dish featuring succulent scallops, smoky aioli, and tangy pickled fennel. Perfect for a romantic dinner or special occasion.

Saffron Crusted Scallops with Smoked Paprika Aioli and Pickled Fennel

Servings

4-6

Ingredients

  • Scallop Paté
    • 12 large scallops, extra-large or jumbo is ideal
    • 2 tbsp saffron threads, soaked in 1 tbsp hot water
    • 1 tsp smoked paprika powder (or chipotle powder for a spicy kick)
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper
  • Smoked Paprika Aioli
    • 1 large head of garlic, roasted and mashed
    • 1 cup mayonnaise (make sure it's free from additives like sugar or preservatives)
    • 2 tbsp smoked paprika powder (adjust to taste for a smokier flavor)
  • Pickled Fennel
    • 4 large bulbs of fennel, trimmed and thinly sliced
    • 1 cup white wine vinegar
    • 1/4 cup honey syrup (or simple syrup for added sweetness)
    • 2 tbsp chopped fresh parsley

Instructions

  1. Scallop Crust
    • Preheat oven to 400°F (200°C).
    • In a bowl, mix together saffron-infused water, smoked paprika powder, sea salt, and black pepper.
    • Pat the scallops dry with paper towels.
    • Dip each scallop into the saffron mixture, coating both sides evenly. Then, place them on a baking sheet lined with parchment paper.
  2. Smoked Paprika Aioli
    • In a bowl, mix together roasted garlic and mayonnaise until smooth and creamy.
    • Stir in smoked paprika powder to desired smokiness level.
  3. Pickled Fennel
    • In a saucepan, combine sliced fennel, white wine vinegar, honey syrup, salt, and black pepper.
    • Bring the mixture to a gentle simmer over medium heat for about 20-25 minutes or until fennel is tender but still crisp. Stir occasionally.
  4. Assembly and Serving
    • Cook the scallops in a preheated oven at 400°F (200°C) for about 10-12 minutes, depending on their size and thickness. They should be opaque when cooked through.
    • While cooking the scallops, toast some fresh bread or serve with crusty baguette slices.
    • Serve each scallop on top of toasted bread, a dollop of smoked paprika aioli, a spoonful of pickled fennel salad, and garnish with fresh parsley.

This dish is sure to impress your dinner guests with its vibrant colors and bold flavors.