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Grilled Scallops with Remoulade Sauce

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Servings 6 Prep Time 10 Mins Cook Time 12 Mins

Ingredients

Some Seasoning - Black Pepper
24 Scallops
2 cloves Garlic
Some Seasoning - Paprika
Some Seasoning - Kosher Salt
Some Seasoning - Kosher Salt
1/2 cup Mayonnaise
1 tablespoon Capers
1/2 teaspoon Mustard - Dijon
1 tablespoon Shallots
Some Canola Oil
1 tablespoon Tarragon
1 teaspoon Vinegar - Balsamic
1 tablespoon Relish

Instructions

1. 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.

2. Brush each scallop on all sides with the canola oil and season with salt and pepper. If you like, thread two scallops each through doubled skewers. (This helps in the cooking and turning process. By all means you can skip this step, because your scallops should be big enough not to fall through the grill grate when cooking.)

3. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

4. 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. Please don’t overcook the scallops, or they become hockey pucks. Serve the rémoulade sauce along with the scallops.

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