Seared Scallops with spicy aioli

By gstark

Ingredients

• 2 egg yolks
• 1 cup + 2tbsp olive oil
• 2 garlic cloves, pounded to paste
• 3-4 tsp fresh lemon juice
• Kosher salt to taste
• 1 1/4 tsp toasted ground coriander
• 3/4 tsp toasted ground cumin
• 1/2 tsp hot paprika
• 2 bunches asparagus
• 2 lbs large diver scallops

Preparation

Step 1

In bowl, whisk egg yolks. Whisking vigorously, add 1 cup oil drop by drop until mixture thickens, then drizzle in oil in slow, steady stream until emulsified.
Whisk in garlic, 2 tsp lemon juice, salt, coriander, cumin and paprika.
If aioli is too thick add little water. Cover aioli and refrigerated 30 minutes or overnight.

Cook asparagus. (Toss in 1 tbsp oil, salt and pepper and cover over med-high heat.

Season scallops lightly with salt and pepper. In fry pan over med-high heat, warm 1 tbsp oil. Cook scallops until golden brown and opaque throughout. 3-4 minutes per side.

Serve with aioli.