The Trough Grilling: Main Dish Recipe Index Chili Rubbed Rib Eye  
Grilled Scallops with Remoulade Sauce over Spinach  
Remoulade
1/2 cup Mayonnaise
1 tbsp Capers, drained and minced
1 tbsp Sweet Relish
1 tbsp Tarragon, finely chopped
1 tbsp Champagne or rice wine vinegar
2 cloves Garlic, minced
1/2 tsp dijon mustard
    kosher salt
  pinch Paprika

Scallops

12 large sea scallops, drained and dried
    oil, kosher salt and fresh ground pepper

Spinach
1/2   lemon, juiced
1 clove garlic, sliced
3 tbsp olive oil
5 oz spinach, washed and drained well
    salt and fresh ground pepper
8   grape or cherry tomatoes

Serves 2 as a main dish
Combine remoulade ingredients in a blender and pulse until well combined

Rub oil scallops and season with salt and pepper.

Prepare gas or charcoal grill

Meanwhile, heat olive oil in a large sauce pan over high heat. Toss in sliced garlic for 30 seconds and then remove with slotted spoon. Keep pan on heat and add spinach for 60 seconds. Add lemon juice and season with salt and pepper. Turn off heat, toss in tomatoes and cover. Meanwhile, grill scallops. .

Grill scallops 2-3 minutes per side.

Place spinach in middle of plate and arrange scallops around perimeter. Garnish with sauce on side or on plate.

Back to the Archive

Send To Printer