Saffron-Kissed Scallop Crostini

This crostini is a luxurious bite, pairing the sweet, delicate flavor of perfectly seared sea scallops with a creamy, vibrant saffron aioli. Served atop a crisp slice of toasted baguette, the dish is finished with a sprinkle of fresh chives, offering a sophisticated and unforgettable appetizer that sings of the sea and the Mediterranean sun.

Seafood

Ingredients

1 baguette, sliced into 1/2 inch thick rounds (about 24 slices)
2 tablespoons extra virgin olive oil, plus more for brushing
12 large sea scallops, halved horizontally
Pinch of saffron threads
1/4 cup mayonnaise (preferably homemade)
1 clove garlic, minced
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper, to taste
2 tablespoons finely chopped fresh chives, for garnish

Method

Preheat oven to 375°F (190°C). Brush baguette slices lightly with olive oil and toast for 8 minutes
minutes, or until golden and crisp. Set aside.
In a small bowl, steep the saffron threads in 1 teaspoon of hot water for 5 minutes.
In a separate bowl, whisk together the mayonnaise, saffron water (including threads), minced garlic, and lemon juice. Season the saffron aioli with salt and pepper.
Pat the halved scallops very dry. Season lightly with salt and pepper.
Heat 2 tablespoons of olive oil in a skillet over medium
high heat. Sear the scallops for 1 minutes
minutes per side until caramelized and cooked through.
Spread a small amount of the saffron aioli onto each crostini.
Top each crostini with one seared scallop half.
Garnish with a sprinkle of fresh chives and serve immediately.

Chef's Tip & Pairing

For a perfect pairing, serve this crostini with a crisp, dry white wine such as a Sancerre or a Spanish Albariño, whose minerality and citrus notes will complement the delicate seafood and saffron.

From the Tini Crostini Collection