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Grilled Scallops with Homemade Remoulade

Grilled Scallops with Homemade Remoulade are a quick and fancy dish that brings a celebratory feel to weeknight dinners without the hassle.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Pat the scallops dry with paper towels to ensure a good sear.
  2. Toss the scallops with olive oil, kosher salt, and black pepper.
  3. In a bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, capers, relish, shallot, lemon juice, hot sauce, and smoked paprika to make the remoulade. Season with salt and pepper.
  4. Preheat your grill or grill pan over medium-high heat.
Cooking
  1. Place scallops on the grill, leaving small gaps between them. Cook for about 2–3 minutes on the first side until a golden crust forms.
  2. Flip the scallops and cook for another 1.5–2 minutes until they are opaque and firm to the touch.
  3. Remove from heat and let rest for a minute. Squeeze lemon over the scallops and spoon a dollop of remoulade over each. Garnish with parsley.
Serving
  1. Serve immediately with lemon wedges and a green salad, or alongside roasted potatoes and seasonal veggies.

Notes

Dry well with paper towels before cooking for best results. Let scallops sit at room temperature for 10-15 minutes prior to cooking for even heat distribution.