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Sea Scallop Brochettes with Orange-Saffron Aioli
- 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
Directions:View on Bon Appetit
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