Grilled Scallops with Rémoulade Sauce

Grilled Scallops with Rémoulade Sauce
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  • ½ tsp. Dijon mustard
  • 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
  • Canola oil
  • 1 Tbs. capers, drained and minced
  • Kosher salt
  • + 8 more ingredients
    • A good sprinkle of paprika
    • 1 to 2 garlic cloves, minced
    • 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
    • Freshly ground black pepper
    • Kosher salt
    • 1 Tbs. finely chopped fresh tarragon
    • 40 to 48 skewers (optional; if using bamboo, soak in water for 30 minutes)

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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