This is a take on the familiar shrimp remoulade. With that being said, how I made the tarragon sauce is close but different. I wanted to grill the scallops to allow the bold flavor to come through, but the weather was rainy and dreary, so no grilling for me tonight (we had our typical Georgia thunderstorm). This is a VERY simple and QUICK recipe with a total of 15 minutes to make (not counting the sides).

Let’s cook!

Sauteed Scallops with Tarragon Sauce

For the Tarragon Sauce

1/2 cup mayonnaise (Duke’s is the best for this)

1 tablespoon capers, drained

1 tablespoon fresh tarragon leaves (chopped)

1 tablespoon minced shallot

1 teaspoon white wine vinegar

2 garlic cloves, chopped

1/2 teaspoon Dijon mustard

1/4 teaspoon smoked paprika

salt and pepper to taste

For the Scallops

15 – 20 large sea scallops

canola oil

salt and pepper

For the tarragon sauce, put the mayonnaise, capers, tarragon, shallot, vinegar, garlic, mustard, and salt into a blender.

Pulse several times, until well combined. Transfer to a bowl and add paprika.

Let the sauce rest.

Add half a stick on butter to a skillet over high heat.

While the butter is melting coat the scallops with canola oil, salt and pepper.

Place the scallops in the skillet and cook 3 – 4 minutes on each side.

The scallops should be barely opaque in the center and should feel firm to the touch but with some give. Whatever you do, don’t overcook the scallops, or you will have new hockey pucks. For this dinner, we had wild rice with cooked spinach. Here is how I did the plating.

Here is another view:

Here is a close-up:

I will use the rest of this tarragon sauce for cold crab claws which I will feature soon!

Happy Cooking!