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
Scallops
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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