Servings: four to six
This is a take on the more-familiar shrimp rémoulade. However, in this case we want the bold grilled flavor to come through, so we use the rémoulade 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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can make the rémoulade sauce up to 24 hours in advance. Cover and refrigerate until ready to serve.
Simple, fast , delicious
Excellent Remoulade Sauce. I used less garlic and thought it was perfect. It was great with the scallops.
Thanks for the great photo which prompted me to make this dish! The Remoulade is quite easy to prepare, delicious complex flavor compliments the scallops nicely. I used two cloves of garlic that were quite large, next time I would use less. Although we love garlic, it became the dominant flavor in the sauce. I think I would also add some whole capers after the sauce is made to add some texture and fun! Also used the Remoulade as a base and added lemon juice to thin and toss on the wild greens salad.The scallops were grilled on our indoor Breville panini machine, turned out perfectly. Enjoy!
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?