Description

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

Ingredients

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)

Instructions

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

Nutrition

Serving Size: 4 servings
Calories: 320 Kcal