Grilled Scallops with Homemade Rémoulade — A Fast, Fancy Dinner for Busy Weeknights

There’s nothing like the sizzle of seafood on a hot grill to make weeknight cooking feel like a celebration. Grilled Scallops with Homemade Rémoulade meet that sweet spot: impressive enough for guests, fast enough for a tired weekday, and gentle on the wallet and stress levels. If you’re juggling work, family, and a social life (or pretending you are), this recipe will be your new go-to for a quick seafood dinner that actually looks like you planned it.

Why I love this dish: it takes just minutes on the grill, but tastes like you spent hours. The star is the scallops — tender, slightly sweet, with that irresistible caramelized crust — and the rémoulade brings a bright, tangy kick. If you want a taste of what Patricia and I cook up in our kitchen at al3ab.tech.com, this one’s a classic we return to time and again.

Why You’ll Love This Grilled Scallops with Homemade Rémoulade

Fast prep for busy nights: scallops cook in under 5 minutes.

Crowd-pleaser: picky kids and seafood lovers can both be won over.
Versatile: serve on a salad, as an appetizer, or with rice for a fuller meal.
Makes you look like a pro with minimal effort.

Ingredients

For the grilled scallops

1 1/2 to 2 pounds large sea scallops (about 12–16), patted dry

2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp smoked paprika (optional, for a gentle smokiness)
1 lemon, cut into wedges
Wooden skewers or metal skewers (if using wooden, soak 30 minutes)

For the homemade rémoulade

1 cup mayonnaise (use good-quality)
1 tbsp Dijon mustard
1 tbsp whole-grain mustard (optional for texture)
1 tbsp capers, finely chopped
2 tbsp cornichons or dill pickles, finely chopped
2 tbsp fresh parsley, chopped
1 tsp Worcestershire sauce
1 tsp hot sauce (adjust to taste)
1 tbsp lemon juice
1/2 tsp paprika
Salt and pepper to taste

Suggested sides (optional)

Simple green salad or grilled asparagus
Lemony rice or crusty bread

Simple Directions — Fast, Real, Delicious

Prep the rémoulade first. In a bowl, whisk together the mayonnaise, Dijon, whole-grain mustard (if using), chopped capers, cornichons, parsley, Worcestershire, hot sauce, lemon juice, and paprika. Taste and season with salt and pepper. Chill in the fridge while you get the grill ready. This makes the sauce meld and taste brighter.

Heat your grill or grill pan. You want it hot — medium-high to high heat. If using an outdoor grill, oil the grates lightly. If indoors, a well-heated cast-iron grill pan will do the trick.
Pat scallops dry with paper towels. This step is non-negotiable if you want a great sear; moisture equals steam, and steam ruins crust.
Toss scallops in olive oil, then season with salt, pepper, and smoked paprika. Thread scallops onto skewers (2–3 per skewer works well), leaving a little space between each so they cook evenly. Alternately, skip skewers and cook them directly on the grill pan.

Grill the scallops. Place the skewers on the hot grill and cook for 2–3 minutes per side. You’re looking for a golden-brown crust with an opaque center. Resist the urge to overcook — scallops become rubbery if left too long. They should be slightly firm but still tender.
Finish and serve. Remove scallops from grill, squeeze a little lemon over them, and serve immediately with a generous dollop of rémoulade. Garnish with extra parsley or lemon zest if you’re feeling fancy.

Step-by-step notes for clarity

Searing: If scallops stick, they’re not ready to flip. Give them another 30 seconds.
Doneness test: Gently press with your finger; scallops should spring back slightly.

Timing: Total hands-on time is about 15–20 minutes. Perfect for busy nights.

Cooking Tips & Tricks (the little things that make a big difference)

Buy dry-packed scallops when possible. Wet-packed scallops absorb a preservative that makes them watery and harder to sear.

Room temperature scallops sear better. Take them out of the fridge 10–15 minutes before cooking.
If you don’t have capers or cornichons, finely chopped dill pickles plus a little brine will work in the rémoulade.
Want a smoky, summer flavor? Add a touch of smoked paprika to the rémoulade as well.

Don’t crowd the grill — give scallops breathing room so they brown, not steam.
If you’re making this for company, cook scallops just before guests arrive; they’re best served hot right off the grill.

A Little Kitchen Story
When Patricia and I first tried a version of this, it was one of those spur-of-the-moment dinners after a long day. We had a small bag of scallops, some odds and ends in the fridge, and a slightly apologetic bottle of mayonnaise. Thirty minutes later we were both impressed (and a little smug). Now I make this whenever company drops in unexpectedly — it feels fancy, but it’s actually low fuss. It’s like putting on a little black dress that’s also pajama-comfy.

How to Serve and Pair
Grilled scallops with rémoulade are wonderfully flexible:

For a light meal: Serve over a bed of mixed greens with a lemon vinaigrette.
For a dinner party: Arrange scallops on a platter with extra rémoulade in a pretty bowl and lemon wedges on the side.

For a heartier option: Pair with lemony rice or roasted potatoes.
Wine pairing: A crisp Sauvignon Blanc or an unoaked Chardonnay pairs beautifully. If you prefer beer, a light Pilsner or a Belgian witbier will do nicely.

Want more grilled inspiration? If you like the flavor profile here, check out this grilled chicken chimichurri recipe for a zesty, herb-forward companion to your seafood meals: Grilled Chicken with Chimichurri. It’s one of those recipes that makes you feel like summer every time you cook it.

Frequently Asked Questions (FAQs)

Q: Can I use frozen scallops?
A: Yes — thaw them in the fridge overnight and pat them very dry before cooking. Thawing in cold water is faster if you’re in a rush, but dry them well.

Q: How do I store leftovers?
A: Keep leftover scallops and rémoulade separate in airtight containers in the fridge. Use within 1–2 days. Reheat scallops gently in a skillet just to warm — avoid the microwave, which can make them rubbery.

Q: Can I make the rémoulade ahead?
A: Absolutely. The sauce actually gets better after a few hours in the fridge. Make it up to 2 days ahead for convenience.

Q: Are scallops healthy?
A: Scallops are lean and high in protein with a relatively low calorie count. The rémoulade adds richness, so if you’re watching calories, use a light mayo or a mix of Greek yogurt and mayo.

Q: What if I don’t have a grill?
A: A hot cast-iron skillet or grill pan works perfectly. Sear scallops just like on a grill for that golden crust.

More flavor ideas

Add a garlic butter drizzle right after grilling for a classic finish.

Toss scallops with a little chili oil for heat lovers.
Swap lemon for lime zest if you want a brighter tang.

Another recipe you might enjoy for easy, flavorful grilled dinners is this grilled chicken with vibrant green sauce — it’s herb-forward and pairs well with seafood sides: Grilled Chicken with Vibrant Green Sauce.

Conclusion

Grilled Scallops with Homemade Rémoulade are a lovely example of how a little thought and a few simple ingredients can turn an ordinary night into something special. The primary keyword captures exactly what you’ll be serving: a fast, elegant dinner that impresses without fuss. If you want to compare variations or see another take on this idea, the classic version over at Moveable Feasts is a great read: Grilled Scallops with Rémoulade Sauce – Moveable Feasts. For a practical, tested home-cook version similar to ours, check out this step-by-step guide: Grilled Scallops with Homemade Rémoulade 5-Star Easy Recipe.

Whether you’re feeding a family, impressing guests, or treating yourself to a quiet night in, this recipe is proof that elegant food doesn’t have to be complicated. Grab those scallops, slap on the grill, and let that rémoulade do the heavy lifting.

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Grilled Scallops with Homemade Rémoulade is the perfect quick seafood dinner. Fast, flavorful, and easy — a weeknight favorite that wows every time.