Grilled Scallops with Rémoulade Sauce

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

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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