Although the saffron in the garlic mayonnaise is optional, it does give the aioli a beautiful sunny yellow color and infuses it with a distinctive floral, slightly pungent flavor. Saffron—the stamens of a type of crocus that have to be hand-harvested—is not cheap, but thankfully, a very little goes a long way.
Serves 4
Prep: 40 minutes
Closed Pot: 25 minutes
Total: 1 hour 5 minutes
1 teaspoon ground coriander
¾ teaspoon black pepper
⅛ teaspoon ground nutmeg
1 pound fresh or thawed frozen sea scallops
3 tablespoons extra-virgin olive oil
12 ounces small round red potatoes, quartered
2 medium parsnips, peeled and cut crosswise into ½-inch-thick slices
1 medium shallot, cut into wedges
1 teaspoon coarse salt
1 medium zucchini or yellow summer squash, cut into 1½-inch pieces
½ cup Whole30-compliant avocado mayonnaise
2 tablespoons fresh lemon juice
1 small clove garlic, minced
Pinch saffron threads, crushed (optional)
Dash coarse salt
½ cup fresh basil leaves
In a small bowl, combine the coriander, ¼ teaspoon of the pepper, and the nutmeg. Sprinkle the seasoning on the scallops.
On a 6-quart Instant Pot, select Sauté and adjust to Normal/Medium. Add 1 tablespoon of the olive oil to the pot. When it’s hot, add half the scallops and cook, turning once, just until browned, 2 to 3 minutes. Transfer the scallops to a plate; cover to keep warm. Repeat with 1 tablespoon of the oil and the remaining scallops.
In a large bowl, combine the potatoes, parsnips, and shallot. Drizzle with the remaining 1 tablespoon oil and sprinkle with the salt and remaining ½ teaspoon pepper. Toss to coat.
Add ¾ cup water to the pot. Place the rack in the bottom of the pot. Add the potato mixture to the rack. Lock the lid in place.
Select Manual and cook on high pressure for 9 minutes. Use quick release. Arrange the scallops and zucchini in an even layer on the potato mixture. Lock the lid in place.
Select Manual and cook on high pressure for 1 minute. Use quick release.
In a small bowl, stir together the mayonnaise, lemon juice, garlic, saffron (if using), and the dash salt.
Sprinkle the scallops and vegetables with the basil and serve with the aioli.