Scallop Kabob with Orange-Saffron Aioli

Preparation

For aioli:
Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160°F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons orange juice. Thin with water by teaspoonfuls, if desired. Season with salt and pepper.

For kabob:
Thread 3 scallops on 1 skewer. Place on rimmed baking sheet. Repeat with remaining scallops, skewer. Cover and chill. Sprinkle scallops with salt and pepper.

Heat griddle or 2 heavy large skillets or grill pans over high heat; brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 kabob on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and chives.

Ingredients

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

Brochettes

24 medium sea scallops
Bamboo skewers