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Grilled Scallops with Rémoulade Sauce
by
Barbara
Calificación: 4.0
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,%20I%20decided%20to%20try%20it.%20It%20was%20absolutely%20delicious.%20I%20don't%20know%20how%20often%20you%20eat%20scallops%20(I%20love%20them),%20but%20this%20sauce%20would%20be%20wonderful%20on%20any%20shellfish.%3C/p%3E%3Cp%3EGrilled%20Scallops%20with%20R%C3%A9moulade%20Sauce%3C/p%3E%3Cp%3EBy%20Fred%20Thompson%20from%20Grillin'%20with%20Gas,%20%20via%20Fine%20Cooking%3C/p%3E%3Cp%3EIngredients%20for%20the%20R%C3%A9moulade%20Sauce:%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EFor%20the%20r%C3%A9moulade%20sauce,%20put%20the%20mayonnaise,%20capers,%20pickle%20relish,%20tarragon,%20shallot,%20vinegar,%20garlic,%20mustard,%20salt,%20and%20paprika%20into%20a%20blender.%20Pulse%20several%20times,%20until%20well%20combined.%20Refrigerate.%3C/p%3E%3Cp%3EBrush%20each%20scallop%20on%20all%20sides%20with%20the%20canola%20oil%20and%20season%20with%20salt%20and%20pepper.%20Skewer%20your%20scallops.%20Oil%20the%20grill%20racks.%20Preheat%20your%20grill%20using%20all%20burners%20set%20on%20high%20and%20with%20the%20lid%20closed%20for%2010%20to%2012%20minutes.%3C/p%3E%3Cp%3EPlace%20the%20scallops%20over%20direct%20heat%20and%20cook%20for%202%20to%203%20minutes%20on%20one%20side,%20and%20then%20turn%20and%20cook%20for%20an%20additional%202%20to%203%20minutes.%20The%20scallops%20should%20be%20barely%20opaque%20in%20the%20center%20and%20should%20feel%20firm%20to%20the%20touch%20but%20with%20some%20give.%20Don%E2%80%99t%20overcook%20the%20scallops.%20Serve%20the%20r%C3%A9moulade%20sauce%20along%20with%20the%20scallops.%3C/p%3E%3Cp%3EYou%20can%20make%20the%20r%C3%A9moulade%20sauce%20up%20to%2024%20hours%20in%20advance.%20Cover%20and%20refrigerate%20until%20ready%20to%20serve.%3C/p%3E){kind=link}