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Grilled Scallops with Homemade Remoulade — A Quick, Fancy-Feeling Weeknight Win

Grilled Scallops with Homemade Remoulade are one of those recipes that make weeknights feel a little celebratory without stealing your whole evening. If you’re juggling work, family, school runs, or just the timeless mystery of “what’s for dinner?” this dish is a tiny luxury that’s fast, forgiving, and crowd-pleasing. I’m Anna, and along with my sister Patricia, we love turning simple ingredients into moments worth savoring. This scallop recipe? It’s our go-to when we want something impressive but do-able.

If you like seafood appetizers that don’t demand babysitting, you’ll love this. And if you’re curious about pairing it with a fresh salad, try my take on a grilled chicken salad with avocado dressing for a delightful surf-and-turf family supper.

Why You’ll Love These Grilled Scallops with Homemade Remoulade

• Fast: Ready in under 30 minutes — perfect for busy evenings.
• Flavorful: The remoulade adds a creamy, tangy punch that complements the sweet scallops.
• Versatile: Serve as an appetizer, main course, or as part of a casual dinner party spread.
• Accessible: No fancy techniques — just good timing and a hot grill or grill pan.

Prep time: 10 minutes
Cook time: 6–8 minutes
Serves: 4 as a main, 6–8 as an appetizer

Ingredients

• 1 1/2 pounds large sea scallops (about 12–16), patted dry
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 lemon, cut into wedges
• Fresh parsley, chopped, for garnish

For the Homemade Remoulade

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard (optional for texture)
• 1 tablespoon capers, chopped
• 2 tablespoons sweet pickle relish (or finely chopped cornichons)
• 1 small shallot, minced
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce (adjust to taste)
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Simple equipment

• Grill or grill pan (cast-iron works great)
• Mixing bowl for sauce
• Tongs or a small spatula

Step-by-Step: How to Grill Scallops with Remoulade

1. Pat the scallops dry with paper towels. Moisture is the enemy of a good sear — damp scallops steam, and we want that caramelized crust.
2. Toss the scallops with olive oil, kosher salt, and black pepper. Keep it light; scallops are delicate.
3. Make the remoulade: In a bowl, whisk together mayonnaise, Dijon, whole-grain mustard, capers, relish, shallot, lemon juice, hot sauce, and smoked paprika. Taste, then season with salt and pepper. If it’s too thick, thin with a teaspoon of lemon juice or a splash of water. Pop it in the fridge while you heat the grill.
4. Preheat your grill or grill pan over medium-high heat. You want it hot — a good sizzle should happen the moment the scallops hit the surface.
5. Place scallops on the grill, leaving small gaps between them. Cook about 2–3 minutes on the first side until a golden crust forms. Flip once and cook another 1.5–2 minutes. They should be opaque and just firm to the touch. Don’t overcook — scallops go from perfect to rubbery faster than a toddler can lose a shoe.
6. Remove from heat and let rest for a minute. Squeeze lemon over the scallops, spoon a dollop of the remoulade over each, and garnish with parsley.
7. Serve immediately with lemon wedges and a green salad, or alongside roasted potatoes and seasonal veggies.

Cooking Tips — Little Tricks from Our Kitchen

• Dry well: I can’t stress this enough. A paper towel makes the difference between a caramelized sear and a sad, gray scallop.
• Room temp: Let scallops sit 10–15 minutes out of the fridge while you prep. They’ll cook more evenly.
• Don’t overcrowd the grill: Too many scallops at once lowers the heat and prevents browning.
• Use a smoker paprika: If you have it, smoked paprika amps the remoulade with a cozy, slightly smoky layer.
• Make remoulade ahead: This sauce gets better after a little time in the fridge, so make it in the morning or the day before.
• Stove alternative: No grill? Use a hot cast-iron skillet. Add a little oil and follow the same cooking times.

What to Serve with Grilled Scallops

• A crisp green salad or a simple arugula toss (the lemony bite balances the remoulade). If you want a heartier side, try pairing with our roasted vegetables and potatoes — they complement the scallops beautifully: grilled chicken with roasted vegetables & potatoes.
• Steamed asparagus or a light pasta tossed with olive oil and herbs also play nicely.
• For entertaining, set out crostini and extra remoulade so guests can build bites.

Personal Anecdote — Why This Recipe Feels Like Home
I first made this for a small dinner with Patricia after a long week. We wanted something special but not stressful. The scallops came off the grill perfectly golden, and the remoulade brought everything to life. Patricia declared it “restaurant worthy,” and I declared that we could legitimately call it a Friday night tradition. Since then, it’s been my secret weapon for last-minute guests and a surprisingly popular kid-approved plate (yes, even picky eaters gave it a second look when the lemon was involved).

FAQs — Quick Answers for Busy Cooks
Q: Can I use frozen scallops for this recipe?
A: Yes — but thaw them fully in the fridge and pat dry. Frozen scallops can release water, so drying is extra important.

Q: What if I don’t have capers or relish for the remoulade?
A: Substitute chopped pickles or a teaspoon of chopped olives for some briny complexity. A splash of Worcestershire sauce can add depth too.

Q: Can I make the remoulade dairy-free?
A: Swap the mayo for a plant-based mayonnaise and keep the rest the same — flavor will stay creamy and tangy.

Q: How do I store leftovers?
A: Keep scallops and remoulade separate in airtight containers in the fridge for up to 2 days. Gently reheat scallops in a skillet over low heat — don’t microwave unless you don’t mind a bit of rubberiness.

Q: Are grilled scallops healthy?
A: Scallops are lean and high in protein, and using a light remoulade keeps calories reasonable. Use whole-grain mustard and lighter mayo if you want to trim the fat.

Notes on Scaling and Timing

• Want to make a larger batch for a party? Plan to grill in batches to keep that crisp sear. You can hold scallops briefly on a warm, not hot, oven (200°F / 95°C) for a few minutes between batches.
• If you’re serving as an appetizer, count 2–3 scallops per person. As a main, plan for 3–5 depending on appetite.

Flavor Variations to Try

• Cajun twist: Add 1 tsp Cajun seasoning to the scallops and swap smoked paprika in the remoulade for extra cayenne.
• Lemon-herb: Fold chopped tarragon and dill into the remoulade for a bright, herb-forward version.
• Asian-inspired: Replace remoulade with a miso-yuzu butter or a simple ponzu drizzle for a different flavor profile.

A Note on Buying Scallops
Look for "dry" scallops if possible — they haven’t been treated with phosphates and will sear better. If you don’t see that label, ask your fishmonger. Fresh smell is key: they should smell like the ocean, not fishy.

Kitchen Confidence Boost
If you’re new to scallops, think of them like a quick little celebration on a plate. They’re forgiving in flavor but demand a short, high-heat cook. The remoulade is the generous friend that takes them from simple to special. Don’t stress if your first batch doesn’t look like a restaurant photo — they’ll still taste fantastic, and that’s what matters.

If you love quick seafood recipes and want more easy dinner inspiration, check out other dishes on the site — we’ve got ideas for busy nights and lazy weekend feasts.

Conclusion

Grilled Scallops with Homemade Remoulade deliver big flavor with minimal fuss — perfect for busy moms, professionals, or anyone craving an easy, elegant meal. For a little extra reading or inspiration on similar preparations, I like this classic take on Grilled Scallops with Rémoulade Sauce – Moveable Feasts and this approachable version at Grilled Scallops with Homemade Rémoulade 5-Star Easy Recipe. Give it a try — and if you make it, tell me how it went. Patricia and I love hearing about your kitchen wins (and your “I forgot to thaw” mishaps — we’ve all been there).

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Grilled Scallops with Homemade Remoulade is the perfect quick, elegant recipe for busy home cooks. Fast, flavorful, and easy — try it tonight!