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.

This recipe is excerpted from Grillin’ with Gas.

Ingredients

For the Rémoulade Sauce

1/2 cup good-quality mayonnaise, such as Duke’s or another brand without a lot of sugar
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
A good sprinkle of paprika

For the Scallops:

20 to 24 large sea scallops (1-1/2 to 1-3/4 pounds), all about the same thickness, side muscle removed
Canola oil
Kosher salt
Freshly ground black pepper
40 to 48 skewers (optional; if using bamboo, soak in water for 30 minutes)

Preparation

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 two scallops each through doubled skewers. (This helps in the cooking and turning process. By all means you can skip this step, because your scallops should be big enough not to fall through the grill grate when cooking.)
Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
Place the scallops over direct heat and cook for 2 to 3 minutes on one side, and then turn and cook for an additional 2 to 3 minutes. The scallops should be barely opaque in the center and should feel firm to the touch but with some give. Please don’t overcook the scallops, or they become hockey pucks. Serve the rémoulade sauce along with the scallops.

Make Ahead Tips

You can make the rémoulade sauce up to 24 hours in advance. Cover and refrigerate until ready to serve.

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Reviews (4 reviews)

namest | 04/15/2019
Excellent dish! I prepared on a long square plate with the scallops on one side and a lemon vinaigrette salad on the other side. Beautiful presentation. The remoulade is excellent. I also added a few whole capers for texture and presentation. Made it as the first course and everyone raved about it.
vmhart | 04/27/2014
Simple, fast , delicious
Baldwinbf | 07/21/2012
Excellent Remoulade Sauce. I used less garlic and thought it was perfect. It was great with the scallops.
lafah | 06/26/2009
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!

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What We're Cooking Now

Name: Grilled Scallops with Rémoulade Sauce
Yield: four to six servings
Cuisine: American
Ingredients: 1/2 cup good-quality mayonnaise, such as Duke’s or another brand without a lot of sugar; 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; A good sprinkle of paprika; 20 to 24 large sea scallops (1-1/2 to 1-3/4 pounds), all about the same thickness, side muscle removed; Canola oil; Kosher salt; Freshly ground black pepper; 40 to 48 skewers (optional; if using bamboo, soak in water for 30 minutes)