Grilled Scallops with Caper Remoulade

I decided to give mon mari (et moi) a break from our usual Friday night Salmon.

Grilled Scallops with Caper Remoulade seemed an excellent alternative.

We went to the frozen food store.

I can buy fresh scallops…. But they tend to be expensive and they always have the coral.

I don’t really like the coral and see no reason to pay for it.

The frozen scallops are just as good, are slightly cheaper.

They don’t have the coral…. Which makes them slightly more cheaper.

Besides, the frozen food store is fun!

Scallops cook quickly on the barbecue.  You can use a grill pan or mat to cook them on, but, for easy handling, skewers work well.

Be careful not to over cook the scallops or they can be tough

Grilled Scallops with Caper Remoulade

Total time: 15 minutes


  • 12oz (360gr) sea scallops (large scallops)
  • 1/4 tsp celery salt
  • 1 tsp paprika, hot or sweet
  • 1 tbs sherry vinegar
  • 1 tbs olive oil
  • skewers if scallops are small – makes it easier to grill
  • Caper Remoulade:
  • 3 tbs mayonnaise
  • 3 tbs Greek yogurt
  • 2 tbs prepared horseradish
  • 2 tbs ketchup
  • 3 tbs capers
  • 1 tsp paprika

Grilled Scallops


  • If using wooden skewers soak in water for a few minutes.
  • Mix oil, and vinegar, add scallops and stir to coat.
  • Thread onto skewers, if using.
  • Sprinkle with salt and paprika.
  • Grill over direct heat 3 – 5 minutes per side, until they are opaque.
  • Remove and serve with Caper Remoulade.
  • Caper Remoulade:
  • Combine all ingredients and stir well.

Print Recipe

I love my potager.

I love all the wonderful tomatoes and zucchini and green beans and chard.

It feels so good to go out and ‘pick dinner’ every day.


By this time in the season I start craving cauliflower or broccoli or carrots or almost anything that I don’t have to harvest myself.

I start longing for the days when I can open the fridge, take out the appropriate amount of a vegetables and prepare it for dinner.

When I came in from the garden tonight I had enough beans, zucchini, tomatoes and chard to feed the entire village.

Not enough in total, enough of each.

Now I have to do something with it.

I actually looked into donating it to a food shop…. Ironically, they want larger quantities.

I’ll make soup.

It’s a good thing we like vegetables…..

If you want nutrition information, try this site: Calorie Count

6 thoughts on “Grilled Scallops with Caper Remoulade”

  1. FedEx it all to my house, overnight shipping please.

    You have probably mentioned it, but I’ve forgotten: is US-style canning (in jars) common in France? I don’t recall it at all where I lived over there.

  2. Maybe the neighbors would like some of your extra produce?

    I used to love scallops but, as a child, I think I ate one too many and have been unable to face them ever since. Sad, really, as they are delicious.

  3. You find the frozen scallops just as good? Here in Israel the fresh ones are prohibitively expensive, but I was raised with a clear prejudice against frozen seafood and so have never tried the frozen ones. I did begin buying frozen shrimp once I found out that even the “fresh” is actually flash frozen right on the shrimp boats, but never made the leap beyond shrimp. Maybe it’s time to give them a try…

  4. Kate, one can’t really make soup from lemons…. everything else goes in the freezer. No one to give it too…

    Dan, it’s on its way LOL… Wish I could. Farm ‘wives’ have huge gardens and huge pantries…..

    Meredith, it’s been the worst garden year in awhile. I love all of my tomatoes 6 years ago – that was horrid.

    Zoomie, that happened to me with cream cheese…. I got over it. It happened to my son with scallops – he didn’t.

    Around the Island, I think they’re as good… But also because the fresh are so expensive. It’s frozen or something else.

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