Grilled Scallops with Homemade Rémoulade
This dish features succulent grilled scallops paired with a tangy homemade rémoulade sauce. The scallops are perfectly cooked to achieve a tender texture, while the rémoulade adds a burst of flavor with its creamy and zesty profile. Ideal for a special occasion or a delightful dinner, this recipe is sure to impress your guests.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1/2 cup good-quality mayonnaise
- 1 Tbs. capers, drained and minced
- 1 Tbs. sweet pickle relish
- 1 Tbs. finely chopped fresh tarragon
- 1 Tbs. finely minced shallot
- 1 tsp. tarragon or Champagne vinegar
- 1 to 2 garlic cloves, minced
- 1/2 tsp. Dijon mustard
- Kosher salt, to taste
- A good sprinkle of paprika
- 20 to 24 large sea scallops (1–1/2 to 1–3/4 pounds)
- Canola oil, for brushing
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 40 to 48 skewers (optional)
Instructions
- Blend mayonnaise, capers, pickle relish, tarragon, shallot, vinegar, garlic, mustard, salt, and paprika in a blender until well combined. Refrigerate.
- Brush scallops with canola oil, season with salt and pepper. Skewer if desired.
- Oil grill racks. Preheat grill on high with the lid closed for 10 to 12 minutes.
- Place scallops over direct heat. Grill for 2 to 3 minutes on each side until barely opaque in the center and firm to the touch. Avoid overcooking.
- Serve grilled scallops with the rémoulade sauce on the side.
Nutrition
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 60mg