Grilled Scallops With Rémoulade Sauce

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 tsp. Dijon mustard

1/2 cup good-quality mayonnaise, such as Duke’s or another brand without a lot of sugar

20 to 24 large sea scallops (1-1/2 to 1-3/4 pounds), all about the same thickness, side muscle removed

1 tsp. tarragon or Champagne vinegar

Canola oil

A good sprinkle of paprika

1 Tbs. capers, drained and minced

Freshly ground black pepper

1 Tbs. sweet pickle relish

1 Tbs. finely chopped fresh tarragon

1 to 2 garlic cloves, minced

40 to 48 skewers (optional; if using bamboo, soak in water for 30 minutes)

Kosher salt

1 Tbs. finely minced shallot 

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