Name: Sea Scallop Brochettes with Orange-Saffron Aioli
Yield: 8 Servings
Ingredients: 2 large egg yolks; 6 tablespoons fresh orange juice, divided; 1/8 teaspoon saffron threads; 1 tablespoon finely grated orange peel; 1 small garlic clove; 1 cup olive oil; 1 teaspoon fresh lemon juice; Water (optional); 24 medium sea scallops; 8 8-inch metal or bamboo skewers; 16 fresh bay leaves; Olive oil; 2 oranges, peeled, sectioned; 1/4 cup chopped fresh chives

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