Sheet-Pan Seafood with Garlic Aïoli
Seared scallops and shrimp with a silky garlic-saffron aïoli, roasted potatoes, and charred fennel. One pan, 25 minutes, pure Provence on a plate.
- Total time
- 25 min
- Servings
- 2
- Calories
- 425
- Protein
- 42g
Ingredients
- 4 whole garlic cloves
- 1 whole egg yolk
- ¼ tsp saffron threads
- 1 tbsp lemon juice
- ½ lb large shrimp, peeled and deveined
- ½ lb large sea scallops
- 1 whole fennel bulb, halved lengthwise
- ¾ lb baby potatoes, halved
Instructions
- 1
Steep saffron threads in 1 tbsp hot water for 2 minutes. Mince garlic finely, mix with egg yolk, saffron + water, and lemon juice.
- 2
Whisk the egg yolk mixture. Drizzle olive oil slowly while whisking constantly until the aïoli becomes thick and glossy.
- 3
Toss potatoes with olive oil, salt, and pepper. Spread on a sheet pan, roast at 425°F for 10 minutes until starting to soften.
- 4
Pat shrimp and scallops dry. Toss with oil, salt, pepper. Push potatoes to the sides of the pan, add seafood and fennel in the center.
- 5
Roast for 8 minutes until shrimp turn pink and scallops are opaque throughout. Fennel should have light char at the edges.
- 6
Divide seafood, potatoes, and fennel between plates. Dollop aïoli on the side or drizzle lightly over the top.
Tools you’ll need
- 12-inch sheet pan
- small bowl
- whisk
- paper towels
- oven preheated to 425°F
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
