Grilled Scallops with Remoulade Sauce
This is a take on the more-familiar shrimp remoulade. However, in this case we want the bold grilled flavor to come through, so we use the remoulade 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.
Ingredients
For the Remoulade Sauce
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1/2 cup good-quality mayonnaise, such as Duke's or another brand without a lot of sugar
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1 tablespoon capers, drained and minced
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1 tablespoon sweet pickle relish
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1 tablespoon finely chopped fresh tarragon
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1 tablespoon finely minced shallot
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1 teaspoon tarragon or Champagne vinegar
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1 to 2 garlic cloves, minced
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1/2 teaspoon Dijon mustard
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Kosher salt
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A good sprinkle of paprika
For the Scallops
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20 to 24 large sea scallops (1-1/2 to 1-3/4 pounds), all about the same thickness, side muscle removed
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Canola oil
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Kosher salt
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Freshly ground black pepper
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40 to 48 skewers (optional; if using bamboo, soak in water for 30 minutes)
Directions
1.
For the remoulade sauce, put the mayonnaise, capers, pickle relish, tarragon, shallot, vinegar, garlic, mustard, salt, and paprika into a blender. Pulse several times, until well combined.
2.
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.)
3.
Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
4.
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 remoulade sauce along with the scallops.
5.
Make Ahead: You can make the remoulade sauce up to 24 hours in advance. Cover and refrigerate until ready to serve.
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