Grilled Scallops with Rémoulade Sauce

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

Ingredients

  • 1 Tbs. finely chopped fresh tarragon
  • Canola oil
  • 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
  • Kosher salt
  • + 8 more ingredients
    • 1 Tbs. finely minced shallot
    • 1 to 2 garlic cloves, minced
    • ½ tsp. Dijon mustard
    • 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
    • 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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