Ingredients
- Remoulade Sauce:
- 1/2 cup mayonnaise, such as Duke’s
- 1 tablespoon capers, drained and minced
- 1 tablespoon sweet pickle relish
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon finely minced shallot
- 1 teaspoon tarragon or champagne vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- Kosher salt
- A good sprinkle of paprika
- 20-24 large sea scallops, all about the same thickness, roughly 1 1/2 – 1 3/4 pound, side muscle removed
- Canola oil
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
Preparation
Step 1
To make the sauce: Add the mayonnaise, capers, pickle relish, tarragon, shallot, vinegar, garlic, mustard, salt and paprika into a blender to make the sauce. Pulse several times until well combined. You can make this up to 24 hours in advance, cover and refrigerate.
Brush each scallop on all sides with the canola oil and season with salt and pepper. Light a fire in your kamado or charcoal grill using your favorite method. For gas, preheat all burners on high and throw a chunk of wood on the cooking grate. After about 10 minutes place the grill rack in position, and place your pan on the grate, then close the lid, open the upper and lower dampers all the way. When the temperature reaches 500 degrees you are ready to grill. Even when grilling the lid should be closed as much as possible. Remember to have an oven mitt to handle the pan as it will be very hot. Adjust your dampers to maintain the heat.
Place the scallops in the pan, close the lid and cook until barely opaque in the center, about 2-3 minutes on one side and then turn and cook an additional 2-3 minutes. The scallops should feel firm to the touch but with some give. Don’t overcook the scallops. Throw the butter in the pan, then spoon the butter over the scallops as it melts.
Serve the sauce along with the scallops.
Yield: 4-6 servings