Grilled Scallops with Homemade Rémoulade is this one of the best seafood recipes for dinner when you want flavor that feels fancy but cooks fast? I believe so. My mom worked long shifts as a nurse, yet even tired, she’d cook beside me, teaching me care through food.
That’s why I share these easy scallop dinner ideas because healthy seafood meals for families should feel doable. Even a simple grilled scallops with dipping sauce can carry love.
Golden Garlic Parmesan Comfort, Bite After Bite
- It’s my reset button on busy nights no fancy, just flavor that hugs back.
- Scallops on the grill, a tangy homemade French rémoulade recipe, and that feeling of luxury seafood dining at home.
The Ingredients Grilled Scallops with Homemade Rémoulade
- For the Rémoulade Sauce:
- ½ cup good-quality mayonnaise
- 1 Tbsp capers, drained and minced
- 1 Tbsp sweet pickle relish
- 1 Tbsp finely chopped fresh tarragon
- 1 Tbsp finely minced shallot
- 1 tsp tarragon or Champagne vinegar
- 1–2 garlic cloves, minced
- ½ tsp Dijon mustard
- Kosher salt, to taste
- Paprika, a good sprinkle
- For the Scallops:
- 20–24 large sea scallops (side muscle removed)
- Canola oil, for brushing
- Kosher salt, to taste
- Black pepper, to taste
- Skewers (optional; soak if bamboo)
Stuffani’s Comfort
This isn’t just scallops it’s the taste of summer evenings with my mom. We’d plan healthy seafood recipes for families, even if it was just the two of us. That same comfort still lingers on the grill.
Instructions Grilled Scallops with Homemade Rémoulade
Step 1: Make the rémoulade
Blend mayo, capers, relish, tarragon, shallot, vinegar, garlic, mustard, salt, and paprika. Chill.
Stuffani’s Tip
I prep this ahead it tastes sharper the next day, perfect for shrimp tortellini with lemon garlic cream sauce
Step 2: Prep scallops
Brush with oil. Season both sides with salt and pepper. Skewer if you like.
Stuffani’s Advice
Pat them dry moisture steals the sear. I learned this grilling garlic butter baked shrimp.
Step 3: Heat the grill
Oil the grates. Preheat all burners on high for 10–12 minutes.
Stuffani’s Whisper
That sizzle reminds me of cajun shrimp and steak nights with family, waiting for the first bite.
Step 4: Grill scallops
Cook 2–3 minutes per side over direct heat. They should stay tender inside.
Stuffani’s Advice
Don’t overcook. I ruined my first batch rushing. Think of it like easy filet mignon shrimp lobster luxury deserves patience.
Step 5: Serve hot
Plate scallops with rémoulade on the side. Sprinkle fresh herbs.
Stuffani’s Whisper
This is why I call it quick scallop dinner recipes fast enough for weeknights, fancy enough for cheesy garlic steak bites.
Variations and Tips for the Perfect Rémoulade & Scallops
Rémoulade Variations to Try
- Classic French Rémoulade : Capers, tarragon, Dijon mustard. Smooth and timeless. It’s my base when I want easy gourmet dinner recipes.
- Spicy Cajun Rémoulade : Paprika, cayenne, hot sauce. A fiery kick. Perfect for game nights with garlic mozzarella chicken skewers.
- Lighter Mediterranean Rémoulade : Greek yogurt, lemon, dill. Bright and tangy. I use it when planning healthy seafood recipes for families, just like I did with honey garlic chicken bites.
Stuffani’s Note
I discovered these swaps by accident missing ingredients, but refusing to skip flavor.
Pro Tips for Perfect Grilled Scallops
- Dry scallops well : Moisture makes them steam. Patting dry gives the golden sear I crave.
- Grill temperature counts : 400–450°F keeps the outside crisp, inside tender. Just like when I grill loaded herb chicken.
- Oil the grates : Scallops stick easily. A thin coat of oil saves dinner. I learned this the same way I saved cheesy Cajun garlic chicken rotini.
- Check doneness : 120–125°F inside = tender perfection. Over that, they tighten.
- Let them rest : Two minutes off the grill, and they taste sweeter. The pause matters, like when I rest cheesy garlic steak bites.
Stuffani’s Whisper
These tricks came from burned hands and rushed grills now they make Grilled Scallops with Homemade Rémoulade a promise, not a gamble.
Troubleshooting And Buying & Prep Guide
Common Problems and Fixes
| Problem | Cause | Solution |
|---|---|---|
| Scallops rubbery | Overcooked | Grill only 2–3 mins per side |
| Sauce broken | Too much acid, poor emulsion | Whisk slowly, balance with mayo/yogurt |
| Scallops sticking | Grill not hot/oiled | Oil grates, use high heat |
| Scallops watery | Wet scallops (STP-treated) | Buy “dry-packed” scallops |
Stuffani’s Whisper
I remember overcooking scallops for Christmas; that’s when I promised myself to master easy holiday seafood recipes.
How to Choose the Best Scallops
| Type | Details | Stuffani’s Note |
|---|---|---|
| Dry vs. Wet | Dry = natural, Wet = phosphate treated, watery | I always buy dry better sear, better flavor |
| Fresh vs. Frozen | Fresh = best texture, Frozen = convenient backup | Frozen saved me more than once on busy nights |
| What to look for | Sweet smell, firm feel, ivory color | No fishy smell that’s my golden rule |
| Side muscle | Remove tough strip before cooking | I show my kids this step it’s kitchen training |
Stuffani’s Whisper
I buy carefully now, because heart-healthy seafood meals deserve the best ingredients.
Don’t Have a Grill? Try These Methods
- Cast-Iron Sear : Hot pan, golden crust. Just like garlic butter baked shrimp.
- Broiler : Fast, indoor option. Watch closely it goes from sear to burn quick.
- Sous Vide + Sear : Precise cooking, then a quick crust. My favorite for fine dining seafood recipes.
Stuffani’s Note
I first tried cast iron when the grill broke it saved dinner.
Storage & Make-Ahead And Serving Suggestions
Storage, Freezing, and Reheating
- Raw scallops : Fridge 1–2 days max. Use fast for best results.
- Cooked scallops : Airtight, 3 days max. Reheat gently, never harsh.
- Rémoulade : Fridge 3–5 days. Flavor deepens, perfect for shrimp tortellini.
- Freezing scallops : Yes, but thaw carefully. Use soon for texture.
Stuffani’s Whisper
I froze once for too long lesson learned. Fresh beats frozen every time.
What to Serve with Grilled Scallops and Rémoulade
- Sides : Asparagus, couscous, citrus salad. All balance the cream.
- Plating ideas : Crostini for an appetizer, risotto for quick and healthy dinner recipes with scallops.
- Wine : Sauvignon Blanc, Chardonnay, Champagne. Like with easy filet mignon shrimp lobster, bubbles shine.
- Cocktails : French 75 or citrusy gin & tonic. Bright against the sauce.
Stuffani’s Whisper
This is why I love healthy seafood meals for families. Even simple sides make it feel whole, just like honey garlic chicken bites.
For more recipes follow me on pinterest and Facebook
FAQs Grilled Scallops with Homemade Rémoulade
Can I make rémoulade ahead?
Yes up to 3 days. The flavor deepens as it rests.
What if I don’t have a grill?
Use cast iron or broiler. Both work for quick scallop appetizers for parties.
Can I substitute shrimp or fish?
Yes. Shrimp grills fast, and white fish fits healthy seafood meals for families.
How do I know when scallops are done?
Look for golden crust, tender inside. 120–125°F is perfect.
Conclusion Grilled Scallops with Homemade Rémoulade
- Grilled Scallops with Homemade Rémoulade remind me that simple can feel special.
- It’s one of my quick and healthy dinner recipes with scallops, yet it tastes like celebration.
- From my mother’s tired hands to mine, it’s proof that care shows up in flavor.
- Now it’s your turn bring it to your table and make it yours.
Grilled Scallops with Homemade Rémoulade Elegant Seafood Made Easy
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Seafood, Dinner
- Method: Grilling
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
Grilled Scallops with Homemade Rémoulade a quick and healthy seafood recipe for families that feels like fine dining at home. Perfectly seared scallops paired with a creamy French-inspired sauce.
Ingredients
For the Rémoulade Sauce:
½ cup good-quality mayonnaise
1 Tbsp capers, drained and minced
1 Tbsp sweet pickle relish
1 Tbsp finely chopped fresh tarragon
1 Tbsp finely minced shallot
1 tsp tarragon or Champagne vinegar
1–2 garlic cloves, minced
½ tsp Dijon mustard
Kosher salt, to taste
Paprika, a good sprinkle
For the Scallops:
20–24 large sea scallops, side muscle removed
Canola oil, for brushing
Kosher salt, to taste
Black pepper, to taste
40–48 skewers (optional; soak if bamboo)
Instructions
1. Put mayo, capers, relish, tarragon, shallot, vinegar, garlic, mustard, salt, and paprika into a blender. Pulse until well combined. Chill.
2. Brush scallops with oil and season with salt and pepper. Skewer if desired.
3. Oil grill racks. Preheat all burners on high with lid closed for 10–12 minutes.
4. Place scallops over direct heat. Cook 2–3 minutes per side until tender and opaque.
5. Serve hot with rémoulade on the side. Garnish with fresh herbs.
Notes
Stuffani’s Tip: Pat scallops dry before grilling for the best sear.
Stuffani’s Whisper: Rémoulade tastes sharper if made a day ahead.
Nutrition
- Serving Size: 5–6 scallops with sauce
- Calories: 280
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 55mg
Keywords: Grilled Scallops with Homemade Rémoulade, quick scallop dinner recipes, easy gourmet dinner recipes, healthy seafood meals for families
