Grilled Scallops with Rémoulade Sauce

Grilled Scallops with Rémoulade Sauce
Photo by www.finecooking.com

Ingredients

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

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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