Grilled Scallops with Rémoulade Sauce

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

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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