Grilled Scallops with Rémoulade Sauce

Grilled Scallops with Rémoulade Sauce
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  • ½ tsp. Dijon mustard
  • Kosher salt
  • A good sprinkle of paprika
  • Freshly ground black pepper
  • 40 to 48 skewers (optional; if using bamboo, soak in water for 30 minutes)
  • Canola oil
  • ½ cup good-quality mayonnaise, such as Duke’s or another brand without a lot of sugar
  • + 8 more ingredients
    • 1 Tbs. capers, drained and minced
    • 20 to 24 large sea scallops (1-½ to 1-¾ pounds), all about the same thickness, side muscle removed
    • 1 Tbs. sweet pickle relish
    • Kosher salt
    • 1 Tbs. finely chopped fresh tarragon
    • 1 Tbs. finely minced shallot
    • 1 tsp. tarragon or Champagne vinegar
    • 1 to 2 garlic cloves, minced

For the rémoulade sauce, put the mayonnaise, capers, pickle relish, tarragon, shallot, vinegar, garlic, mustard, salt, and paprika into a blender. Pulse several times, until well combined. Brush each scallop on all sides with the canola oil and season with salt and pepper. If you like, thread tw...

View full recipe at Fine Cooking


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