Grilled Scallops with Rémoulade Sauce

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

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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