Quite some time ago I posted my mother's recipe for Shrimp Remoulade. I admitted it was NOT a favorite of mine, but my mother made it every Christmas Eve and it became a family tradition. They all loved it. When my mother retired from the kitchen, I took over the cooking and the family insisted I keep the tradition alive. After my parents were gone and my children grown and not able to be here every Christmas, my days/years of making this dish were finally over. A sigh of relief here, although I now would trade making that dish just to have us all together every year.
So when I saw this scallop dish with rémoulade sauce, I was hesitant. After checking to make certain it was nothing like my mother's recipe (really sorry, mom), I decided to try it. It was absolutely delicious. I don't know how often you eat scallops (I love them), but this sauce would be wonderful on any shellfish.
Grilled Scallops with Rémoulade Sauce
By Fred Thompson from Grillin' with Gas, via Fine Cooking
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
A good sprinkle of paprika
Ingredients 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
Freshly ground black pepper
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.
Brush each scallop on all sides with the canola oil and season with salt and pepper. Skewer your scallops. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
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 the scallops. Serve the rémoulade sauce along with the scallops.
You can make the rémoulade sauce up to 24 hours in advance. Cover and refrigerate until ready to serve.