Scallops & Remoulade with Jody | recteq

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while still providing flavor.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients and can be a cost-effective alternative.

Make the sauce by combining 1/4 cup canola mayonnaise, 3 teaspoons finely chopped shallot, 1 tablespoon drained capers, 1 tablespoon chopped tarragon, 3 teaspoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon champagne vinegar, and 1 teaspoon Casanova's competition rub in a food processor.

Blend the sauce ingredients until well mixed.

Refrigerate the sauce for about 2 to 3 hours to cool down.

Dry the medium-sized scallops thoroughly to ensure a good sear.

Season the dried scallops with a couple tablespoons of Jodie's Asian persuasion rub, mixing well.

Preheat the RT 700 grill to 500 degrees Fahrenheit for searing.

Place the scallops on the grill with the flat side up and sear for about 4 to 5 minutes.

Turn the scallops and continue cooking until they are perfectly seared.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens