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Quick Seared Scallops With Remoulade
Topped with a tangy sauce of grainy mustard, capers, and a hint of sriracha, these quick seared scallops make for an easy but elegant weeknight dinner.
👥 4 Servings⏱️ Prep & Cook: 15 min👤 Alex Guarnaschelli📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
- ●spatula
📝 Preparation Steps
1
Make the remoulade: In a medium bowl, stir together the mayonnaise, olive oil, mustard, capers, Sriracha, Worcestershire, parsley, and the juice from half of the lemon. Taste for seasoning.
large lemon, halved1
2
Cook the scallops: Heat a large skillet over medium heat and add the olive oil. When the oil begins to smoke lightly, season the scallops with salt, remove the pan from the heat, and add the scallops to the skillet in a single layer. Return the skillet quickly to the heat and cook until the scallops brown on the first side, 2 to ⏱️ 3 minutes. Use a pair of metal tongs to turn the scallops over and cook until browned, 3 to ⏱️ 4 minutes. (If you are more confident, turn the scallops over with a metal spatula; that works fine, too!)
3
Place the scallops on a platter or on individual plates. Squeeze the juice from the remaining half of the lemon over them and top each with a little of the sauce.
large lemon, halved1
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