Grilled Scallops with Rémoulade Sauce

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