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T-Bones Scallops with Remoulade Sauce

Remoulade Sauce

¼ cup of mayonnaise

2 teaspoons chopped shallots

2 teaspoons of lemon juice

1 teaspoon Dijon mustard

A little paprika

A little EVOO

Salt and pepper

Diced fresh thyme, tarragon, or chives

Blend everything together in a small bowl until smooth, cover and refrigerate until ready to use


  • Buy your desired number of fresh scallops. They should not smell fishy.

  • In a fry pan, add butter, EVOO and capers bring to medium high heat

  • Cook the scallops about two minutes per side. While cooking, tilt your pan and with a spoon, sauté the scallops by scooping the butter and capers over the top.

  • You see as the scallops cook up their sides. Be careful not to overcook them or they’ll get tough.

  • Optional: you can also coat the scallops with olive oil and salt and pepper and grill them on medium high heat for about 1-1/2 to 2 minutes.


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