Grilled Scallops with Rémoulade Sauce

Grilled Scallops with Rémoulade Sauce
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  • 1 tsp. tarragon or Champagne vinegar
  • 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 minced shallot
  • ½ cup good-quality mayonnaise, such as Duke’s or another brand without a lot of sugar
  • + 8 more ingredients
    • ½ tsp. Dijon mustard
    • Kosher salt
    • 1 to 2 garlic cloves, minced
    • 1 Tbs. finely chopped fresh tarragon
    • 40 to 48 skewers (optional; if using bamboo, soak in water for 30 minutes)
    • A good sprinkle of paprika
    • Canola oil
    • Freshly ground black pepper

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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