Grilled Scallops with Rémoulade Sauce

Grilled Scallops with Rémoulade Sauce
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  • 1 Tbs. sweet pickle relish
  • 1 Tbs. finely chopped fresh tarragon
  • 1 to 2 garlic cloves, minced
  • 1 Tbs. finely minced shallot
  • 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 Tbs. capers, drained and minced
  • + 8 more ingredients
    • Kosher salt
    • Canola oil
    • 1 tsp. tarragon or Champagne vinegar
    • Freshly ground black pepper
    • Kosher salt
    • ½ tsp. Dijon mustard
    • ½ cup good-quality mayonnaise, such as Duke’s or another brand without a lot of sugar
    • 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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