Scallop Fillet with Aioli

Ingredients

• 3 cloves garlic
• 1 egg yolk
• Salt
• 250 ml olive oil
• 1 tbsp Lemon Juice
• 2 tsp water
• 8 scallop fillets
• 1 large organic lemon (juice and zest)
• butter
• Salt
• Pepper (freshly ground)
• 2 tbsp capers (washed and drained)

Instructions

1. 1.

   Peel the garlic and press it through a press. Mix the garlic with the egg yolk and a pinch of salt in a bowl, then gradually add about 3 tbsp of oil while stirring with an electric hand whisk. Combine the remaining oil with water and lemon juice, and slowly stir into the mixture until smooth; taste the aioli again.

2. 2.

   Wash and pat dry the scallop fillets. Season them with salt and pepper. Heat 1 tbsp butter in a pan and sear the scallops on both sides for about 4 minutes. Remove and keep warm. Add another tablespoon of butter to the pan drippings, let it melt gently, then sauté the lemon zest and capers. Pour in the lemon juice and 4 tbsp water, reduce briefly, and season with salt and pepper. Plate two fillets on warmed plates and drizzle with the sauce; serve alongside the aioli.