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Grilled Scallops with Homemade Rémoulade

A quick and elegant seafood dinner featuring tender grilled scallops paired with a tangy homemade rémoulade.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

For the grilled scallops
  • 1.5 to 2 pounds large sea scallops (about 12–16), patted dry Buy dry-packed scallops when possible.
  • 2 tbsp olive oil For tossing scallops.
  • 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 To squeeze over scallops.
  • Wooden or metal skewers if using wooden, soak 30 minutes For grilling scallops.
For the homemade rémoulade
  • 1 cup mayonnaise (use good-quality) Base of the sauce.
  • 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

Method
 

Preparation of Rémoulade
  1. In a bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard (if using), chopped capers, cornichons, parsley, Worcestershire sauce, hot sauce, lemon juice, and paprika.
  2. Taste and season with salt and pepper. Chill in the fridge while you get the grill ready.
Grilling Scallops
  1. Heat your grill or grill pan to medium-high to high heat. If using an outdoor grill, oil the grates lightly.
  2. Pat scallops dry with paper towels to ensure a good sear.
  3. Toss scallops in olive oil, then season with salt, pepper, and smoked paprika.
  4. Thread scallops onto skewers (2–3 per skewer), leaving space between each for even cooking.
  5. Grill the scallops for 2–3 minutes per side until golden brown and opaque.
  6. Remove from grill, squeeze lemon over them, and serve immediately with rémoulade.

Notes

If scallops stick, they’re not ready to flip. Avoid crowding the grill for best results.