FRIDAY: Grilled Scallops With Remoulade Sauce
These simple grilled scallops are paired with an easy blender remoulade sauce for a quick, yet entertaining-worthy entrée. Use the steps below to learn how to make perfectly grilled scallops every time. Also, look for “dry” (aka untreated) scallops so you can get the best sear possible when cooking.
- 1/4 cup canola mayonnaise
- 2 teaspoons chopped shallot (from 1 shallot)
- 1/2 tablespoon non-pareil capers, drained and chopped
- 1/2 tablespoon chopped fresh tarragon
- 2 teaspoons fresh lemon juice (from 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon Champagne vinegar
- 1/4 teaspoon paprika
- 1 pound sea scallops (about 16 scallops)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Fresh thyme, tarragon, or chives
Serves 4 (serving size: 4 scallops, 2 tbsp. sauce)
HOW TO MAKE IT:
Step 1: Process mayonnaise, shallot, capers, tarragon, lemon juice, mustard, vinegar, and paprika in a small food processor or blender until smooth, about 1 minute. Transfer to a small bowl; cover and refrigerate until ready to use.
Step 2: Preheat a grill to medium-high (400°F to 450°F) or heat a grill pan over medium-high. Pat scallops completely dry with paper towels; brush with olive oil, and sprinkle both sides with salt and pepper. Place scallops, 1 at a time, on oiled grates at least 1 inch apart. (If using a grill pan, you may have to work in batches to avoid overcrowding scallops.) Grill, uncovered, until scallops are cooked 1/4 inch of the way up, no longer stick to grate, and grill marks appear, about 1 1/2 minutes. Flip each scallop over in the same order in which they were placed on the grill, and cook an additional 1 1/2 minutes. Remove from grill, and let rest 1 minute. Serve with remoulade sauce. Garnish with thyme, tarragon, or chives.