Grilled Scallops with Rémoulade Sauce

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

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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