Grilled Scallops with Rémoulade Sauce

Name: Grilled Scallops with Rémoulade Sauce
Ingredients: For the Rémoulade Sauce; 1/2 cup good-quality mayonnaise, such as Duke’s or another brand without a lot of sugar; 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; 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; Kosher salt; Freshly ground black pepper; 40 to 48 skewers (optional; if using bamboo, soak in water for 30 minutes)

Grilled Scallops with Rémoulade Sauce was pinched from <a href="http://www.finecooking.com/recipes/grilled-scallops-remoulade-sauce.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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For the Rémoulade 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 Tbs. capers, drained and minced

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1 Tbs. sweet pickle relish

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1 Tbs. finely chopped fresh tarragon

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1 Tbs. finely minced shallot

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1 tsp. tarragon or Champagne vinegar

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1 to 2 garlic cloves, minced

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1/2 tsp. Dijon mustard

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Kosher salt

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A good sprinkle of paprika

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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)

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