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Sauteed Seafood with Citrus Saffron Vinaigrette
Ingredients for the vinaigrette
· 1 cup fresh orange juice
· 1 tablespoon minced shallot
· 1/4 teaspoon saffron threads
· 2 tablespoons Champagne vinegar (or White Balsamic)
· 1/4 cup extra-virgin olive oil
· Kosher salt or sea salt to taste
Preparation
1. Toast the saffron to release the essential oils and aromas and intensify the flavor. See *Note below.
2. In a small saucepan, combine the orange juice, shallot, and saffron. Bring to a simmer and cook over moderate heat until reduced to 1/4 cup, about 25 minutes. Strain into a small bowl (optional) and let cool to room temperature.
3. Whisk in the vinegar and oil and season with salt to taste.
*Note: fold a piece of tin foil into a small rectangle. Turn up the edges so you have a small container you can easily remove from the hot frying pan. Place the foil parcel in a frying pan over medium heat and preheat for 30 seconds to a minute. Add the saffron threads for about 30 seconds. Alternatively, just place the saffron threads on a medium-hot skillet over medium heat for no more than a minute shaking the pan constantly to prevent burning the very expensive saffron threads.
As a light starter
Ingredients
· Make the Melon Avocado Salsa
· Make the Citrus Saffron Vinaigrette
· Two or three large (21-30 count) shrimp, or one or two air-chilled sea scallops, or one small calamari tube with tentacles, tube cut into ½ inch rings. Or a combination of the three.
· 1-2 tablespoons of extra virgin olive oil
Preparation
1. Sautee the seafood on a hot cast iron pan or other heavy bottom pan: two minutes per side for scallops; one minute per side for large shrimp; one-two minutes for calamari. If you cook too long the seafood becomes rubbery.
2. Spoon the salsa onto a small plate. Spoon a pool of vinaigrette onto the plate next to the salsa. Place the seafood atop the vinaigrette. Sprinkle with parsley or cilantro. Enjoy!