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)
  • ½ tsp. Dijon mustard
  • 1 to 2 garlic cloves, minced
  • 1 Tbs. finely minced shallot
  • ½ cup good-quality mayonnaise, such as Duke’s or another brand without a lot of sugar
  • 1 Tbs. sweet pickle relish
  • 1 Tbs. capers, drained and minced
  • + 8 more ingredients
    • Freshly ground black pepper
    • Kosher salt
    • 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
    • A good sprinkle of paprika
    • Canola oil
    • Kosher salt
    • 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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