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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)
  • Alexei Huguley

    Seafood Alert - Grilled Scallops with Remoulade Sauce

  • Laura Docherty

    grilled scallops with remoulade sauce This is a take on the more-familiar shrimp remoulade. However, in this case we want the bold grilled flavor to come through, so we use the remoulade sauce as a dipping sauce, much like you would a cocktail sauce. If you prefer, you could toss everything together and serve it over shredded lettuce in the style of a New Orleans lunch.

  • M E G A N - S C H R O E D E R

    Loads of appetizer recipes.

  • Brenda Orcutt

    Something new for dinner this week - "Grilled Scallops with Rémoulade Sauce," Thinking giant shrimp instead of sea scallops!! from Fine Cooking

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