Grilled Scallops with Rémoulade Sauce

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

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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