Marinated Scallops with Vanilla- Citrus Aioli

This is a great recipe in which to use Tahitian vanilla. The fruity,
floral flavor of Tahitian vanilla makes scallops even sweeter.

Makes 4 to 6 servings

Ingredients:

Marinade:

3 tablespoons extra-virgin olive oil
2 teaspoon grated lemon zest
1 tablespoon lemon juice (Meyer lemon if possible)
1 tablespoon tangerine juice (orange juice may be substituted)
1 tablespoon minced garlic
1 teaspoon Rain’s Choice Vanilla Sugar (or regular sugar)
1 teaspoon pure vanilla extract (use 1/2 teaspoon more extract if
using regular sugar)
kosher salt and freshly ground pepper to taste

Vanilla-Citrus Aioli:

1 whole egg or egg substitute
1 hard boiled egg yolk
1/2 teaspoon Dijon-style mustard
2 cloves garlic, minced
1/2 to 1 teaspoon vanilla sugar (to taste)
1 tablespoon lemon juice (Meyer lemon if possible)
1 teaspoon tangerine juice
1 tablespoon white wine vinegar
1 cup light olive or safflower oil
1 teaspoon vanilla extract (optional)

24 to 36 large sea scallops

Preparation:

To Make the Marinade:

In a medium bowl, whisk the marinade ingredients.

Rinse the scallops under cold water. Remove and discard the small,
tough side muscle from each scallop that has one. Place the scallops
in the bowl with the marinade and toss to evenly coat them. Cover the
bowl and refrigerate for 1 hour.

To Make the Aioli:

Place egg, egg yolk, mustard, garlic, sugar, lemon juice and tangerine
juice and vinegar in a blender or food processor. Slowly add oil, a
few drops at first, then in a slow, steady stream while running the
blender or processor.

After oil is added, taste, add vanilla extract (if using), adjust
seasonings, and add more lemon juice if desired. If mixture is too
thick, thin with a little oil and vinegar or juice, using a whisk to
blend.

Remove the scallops from the bowl and discard the marinade. Thread the
scallops through their sides onto skewers so the scallops lie flat.
Grill over direct high heat until just opaque in the center, 4 to 6
minutes, turning once. Serve warm with the aioli.