"Salt Free Heaven" Baja Shrimp and Diver Scallop Lollipops
12 large Baja shrimp, shelled, peeled, deveined, tail on
12 medium diver scallops
2 Tbsp. extra virgin olive oil
1 tsp. "Salt Free Heaven" blend
Wrap shrimp around scallop. Skewer shrimp through tail, scallop, and back through shrimp with 6-inch bamboo skewer creating lollipop. Sprinkle both sides evenly with "Salt Free Heaven". Pour olive oil in large non-stick or cast iron skillet over medium heat. Sear lollipop 1 minute per side or until opaque.
Saffron Artichoke Aioli
1 egg yolk
1 tsp. Dijon mustard
1 Tbsp. white wine vinegar
3 cloves garlic, smashed
pinch saffron powder
1 lemon, juiced
1/2 cup extra virgin olive oil
6 marinated artichoke hearts, drained, finely diced
2 Tbsp. sun dried tomatoes in oil, drained, finely diced
to taste freshly ground black pepper
pinch cayenne pepper
Combine egg yolk, mustard, vinegar, garlic, saffron powder and lemon juice in mixing bowl. Slowly whisk in olive oil. Fold in artichokes and sun dried tomatoes. Season to taste with freshly ground black pepper and cayenne pepper. Place aioli in serving bowl.
Presentation
bouquet fresh garden herbs
Place bowl of aioli in center of serving platter. Arrange lollipops around aioli to form flower. Serve hot. Garnish with fresh garden herbs.