Grilled Scallops with Homemade Rémoulade

Grilled Scallops with Homemade Rémoulade: A Seafood Delight

Welcome to our high-end food blog, where we bring the elegance and intricacy of gourmet recipes right to your kitchen. Today, we’re diving into a culinary treat that combines the delicate flavor of the sea with the robust, tangy zest of homemade rémoulade sauce: Grilled Scallops with Homemade Rémoulade.

This dish is not only a testament to the beauty of simple ingredients coming together to create an explosion of flavors but also a testament to the culinary prowess that you, too, can achieve in your home kitchen. Perfect for an upscale dinner party, a romantic evening, or when you simply want to treat yourself to something special, this recipe will impress anyone who has the pleasure of tasting it.

Who This Recipe is For

Are you someone who loves to explore the world of seafood? Do you enjoy adding a gourmet twist to your meals? Or perhaps, you’re looking for that perfect recipe to wow your guests at your next dinner party? If you answered yes to any of these, then Grilled Scallops with Homemade Rémoulade is precisely what you need. This recipe is designed for food enthusiasts at any skill level, from beginner cooks looking to step up their culinary game to seasoned chefs desiring to add a new dish to their repertoire.

Why It’s Great

Scallops are a gem of the sea, known for their delicate texture and sweet flavor. When paired with the homemade rémoulade sauce—a creamy, tangy condiment with a hint of spice and herbaceousness—you achieve a balance of flavors that’s hard to surpass. This dish not only presents beautifully but also provides a sensory experience that will leave your taste buds craving more.

Kitchen Equipment Needed

To make this delightful recipe, you’ll need:

  • A blender or food processor (for the rémoulade sauce)
  • A grill or grill pan
  • A brush for oiling
  • Skewers (optional, remember to soak bamboo skewers in water if using)
  • Measuring spoons and cups
  • A knife and cutting board for prep

Ingredients and Directions Overview

For the Rémoulade Sauce:

  • 1/2 cup good-quality mayonnaise
  • 1 Tbs. capers, drained and minced
  • And so on, following the recipe provided.

For the Scallops:

  • 20 to 24 large sea scallops, side muscle removed
  • Canola oil, for brushing
  • And additional ingredients as listed.

You’ll blend the sauce ingredients until smooth, prepare the scallops with oil and seasoning, and grill them to perfection. The detailed steps ensure your success in creating this gourmet dish.

Tips, Shortcuts, and Variations

  • Substitutions: If you can’t find fresh tarragon, dried tarragon will work in a pinch for the sauce. Similarly, if champagne vinegar is out of reach, white wine vinegar makes a good substitute.
  • Make-Ahead: The rémoulade sauce can be prepared a day ahead, allowing the flavors to meld beautifully.
  • For the Grill-less: No grill? No problem! A well-heated grill pan on the stove can give you similarly delightful results.

Storing Leftovers

If you find yourself with leftover scallops and sauce, they can be stored separately in the fridge. The sauce will keep for up to a week, while the scallops should be consumed within 1-2 days for the best taste and texture. Reheat scallops gently to avoid overcooking.

Food or Drink Pairings

This dish pairs wonderfully with a light, crisp white wine such as Sauvignon Blanc or a Chardonnay that’s not too oaky. For sides, consider a simple arugula salad or roasted asparagus to complement the flavors of the scallops and rémoulade.


Q: Can I use frozen scallops?
A: Absolutely! Just ensure they are completely thawed and patted dry to avoid

any extra moisture during cooking.

Q: What if I don’t have a blender for the sauce?
A: A fine chop and a good whisk can work as a substitute, though the texture might be slightly chunkier.

Q: Is there a dairy-free alternative for the mayonnaise in the sauce?
A: Yes, there are several excellent vegan mayonnaise brands available that would work well in this recipe.

Bringing It All Together

Creating Grilled Scallops with Homemade Rémoulade is more than just cooking; it’s an adventure in flavors and textures. Whether you’re looking to impress guests, enjoy a special meal with a loved one, or simply indulge in the finer tastes of life, this recipe is a surefire way to elevate your culinary experience.

Call to Action

If you’ve enjoyed this recipe, we’d love for you to share it with friends and family who appreciate the art of fine dining as much as you do. Don’t forget to subscribe to our blog for more gourmet recipes, tips, and culinary inspirations. Happy cooking!

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Grilled Scallops with Homemade Rémoulade

  • Author: admin
  • Total Time: 36 minutes


Just whipped up these Grilled Scallops with Homemade Rémoulade! Perfect for a sophisticated yet easy summer meal. 🍴🔥


For the Rémoulade Sauce:
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
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, for brushing
Kosher salt, to taste
Freshly ground black pepper, to taste
40 to 48 skewers (optional; if using bamboo, soak in water for 30 minutes)


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. Refrigerate.
Prepare the scallops: Brush each scallop on all sides with the canola oil and season with salt and pepper. Skewer your scallops if desired.
Preheat the grill: Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
Grill the scallops: 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. Don’t overcook.
Serve: Serve the scallops with the rémoulade sauce on the side.

  • Prep Time: 20 minutes
  • Cook Time: 6 minutes


  • Serving Size: 4 servings
  • Calories: 320 Kcal

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