Grilled Scallops with Rémoulade Sauce

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

Ingredients

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

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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