This recipe is from Season 2 of 5 Ingredient Fix


  • 1/3 cup freshly squeezed orange juice, plus 1 teaspoon zest

  • 1/8 teaspoon (pinch) saffron threads

  • 1/2 cup best-quality mayonnaise

  • Kosher salt

  • 2 tablespoons olive oil

  • 12 to 16 large sea scallops

  • Freshly cracked black pepper


  • 1.

    Put the orange juice and saffron in a small saucepan and bring to a simmer over medium heat. Cook for about 1 minute, until orange juice is infused with the saffron; stir in the zest and remove from the heat to cool slightly.

  • 2.

    Whisk the orange mixture and the mayonnaise in a small bowl until combined. Season with salt and set aside while you cook the scallops.

  • 3.

    Heat the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season well with salt and pepper.

  • 4.

    When the oil is rippling, add the scallops and sear, turning once, until golden brown but still opaque in the center, 2 to 3 minutes per side.

  • 5.

    Remove the scallops from the skillet to serving dishes, (3 to 4 per person), and drizzle with the aioli. Serve immediately.

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