Grilled Scallops With Remoulade Sauce

Active Time: 15 MinsTotal Time20 Mins
Yield: Serves 4 (serving size: 4 scallops, 2 tbsp. 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.

Ingredients

  • 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

Nutritional Information

  • Calories 150
  • Fat 8g
  • Satfat 1g
  • Unsatfat 7g
  • Protein 14g
  • Carbohydrate 4g
  • Fiber 0g
  • Sugars 0g
  • Added sugars 0g
  • Sodium 599mg
  • Calcium 1% DV
  • Potassium 5% DV
  • Calories 150
  • Fat 8g
  • Satfat 1g
  • Unsatfat 7g
  • Protein 14g
  • Carbohydrate 4g
  • Fiber 0g
  • Sugars 0g
  • Added sugars 0g
  • Sodium 599mg
  • Calcium 1% DV
  • Potassium 5% DV

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.

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