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Grilled Scallops with Rémoulade Sauce


20 Sea scallops (1-1/2 to 1-3/4 pounds), large


1 Garlic cloves
1 tbsp Shallot
1 tbsp Tarragon, fresh


1 tbsp Capers
1/2 tsp Dijon mustard
1/2 cup Mayonnaise, good-quality
1 tbsp Sweet pickle relish

Baking & Spices

1 Black pepper, Freshly ground
2 Kosher salt
1 good sprinkle Paprika

Oils & Vinegars

1 Canola oil
1 tsp Tarragon or champagne vinegar


40 To 48 skewers (optional; if using bamboo, soak in water for 30 minutes)
Emmie Howell
Emmie Howell • 2 years ago

Grilled Scallops with Rémoulade Sauce

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