Grilled Scallops and Shrimp with Remoulade Sauce

DSC04184Succulent scallops and shrimp grilled til golden then topped with a divine Remoulade sauce! Quick and easy with a gourmet taste!

Serves 2

Remoulade sauce:

  • 1/2 cup of Mayonnaise
  • 1/2 tsp of Dijon
  • 1 tsp of Worcestershire sauce
  • 2 tsp of Tarragon vinegar
  • 1 heaping tsp of capers, drained
  • 2 heaping tsp of fresh tarragon, chopped
  • 2 garlic cloves, minced
  • 2 tsp of shallot, minced
  • 1/2 tsp of paprika
  • 1/4 tsp of salt
  • 1/4 tsp of pepper


  • 8 sea scallops
  • 10 large shrimp, shelled and deveined
  • 2 Tbs of olive oil
  • 1/4 tsp of salt
  • 1/4 tsp of pepper
  • 3-4 green onions, chopped, for garnish


Mix all of the Remoulade sauce ingredients in a medium bowl, stir well to combine and refrigerate at least an hour.DSC04156DSC04159Place the shrimp and scallops in a shallow bowl and drizzle in the olive oil, salt and pepper and toss gently with your hands to coat with the oil. Skewer them on metal skewers or wooden skewers that have been soaked in water, double skewer them for easier turning.DSC04162DSC04164Prepare your grill, make sure to oil the grate. Place the skewers over direct heat and cook for 3 minutes on each side.DSC04169DSC04172 Make sure you do not overcook, the scallops will be like hockey pucks! Remove from the grill and keep warm. To serve, remove the shrimp and scallops from the skewers, arrange on a plate and spoon some of the sauce over the top, garnish with green onions, serve the remaining sauce on the side. Bon Appetit!



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