Grilled Scallops, Caper Remoulade; sunflowers

Two months ago we couldn’t get vegetable oil. We had limited quantities of olive oil, but no sunflower or corn or rapeseed oil.

We have all of the vegetable oils now, but we have no mustard.

When I bought salmon for dinner last week the price had increased to the point that I declared it our last salmon dinner – at least for the foreseeable future.

Fortunately, the supplies of fish and seafood at the frozen food store seem unaffected – so far.

I prefer to buy frozen scallops anyway. They are less expensive than fresh and I can get them without the coral. I don’t really like the coral so I’d rather not pay for it.

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Grilled Scallops, Caper Remoulade

Skewering the scallops makes them easy to handle. A basket would also work well.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Seafood
  • Method: Grilling


  • 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
  • Caper Remoulade:
  • 3 tbs mayonnaise
  • 3 tbs Greek yogurt
  • 2 tbs prepared horseradish
  • 2 tbs ketchup
  • 3 tbs capers
  • 1 tsp paprika


  • 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.


Substitute shrimp or cubes of a white fish (cod?).


  • Serving Size: 1/2 recipe
  • Calories: 389
  • Sugar: 6.7 g
  • Sodium: 1375 mg
  • Fat: 25.2 g
  • Saturated Fat: 4.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 15.5 g
  • Fiber: 1.7 g
  • Protein: 25.1 g
  • Cholesterol: 55.4 mg

Keywords: scallops, capers, grilled scallops

Grilled Scallops, Caper Remoulade

Grilled Scallops with Avocado Sauce is another favorite.

The sunflowers are in bloom.

They seem to be everywhere this year. Sunflowers and wheat. I don’t know when those decisions are made (before or after Putin invaded Ukraine) but I’m glad to see it all.

I took this photo on Tuesday:

The wheat hadn’t been harvested yet.

Rain was expected yesterday, so the harvester worked from morning until just after midnight on Wed. to get it all done. The rain started just as he finished.

This was taken on the lane leading to our house – all the wheat is safely harvested.

BTW, despite all the romantic comments about sunflowers – they do not ‘follow the sun’. We’re surrounded by sunflowers more years than not. They face the direction of the morning sun. They face that direction all day.

Luckily, they also face us so we get the nice views.

2 thoughts on “Grilled Scallops, Caper Remoulade; sunflowers”

  1. What a beautiful view!! We don’t look over that much land and we’re only on a little over three acres, but the view you have is gorgeous! I threw handfulls of raw sunflower seeds into the “back 40” as we call it. That last acre we don’t mow for the deer and fox and such, but nothing ever grew. I ended up with a small stand of stinging nettles that showed up out of nowhere that I now have to get rid of. I don’t make tea with them, don’t do any medicinal anything with them like my grandmother did and really don’t want them. sigh

    On to the food…you get coral with your scallops? Ours are very clean here. We don’t get that. I love scallops. Hubs does not. The only time I get scallops of any kind is at a restaurant or when he’s out of town and he never goes out of town. I’ll have to wait until he goes somewhere and try this because it looks delicious!

    • If I buy them at the fish counter they are often still in shell – so yes, the coral is there, too. But even when they are more plentiful and out of the shells the coral is always still with them. Fresh scallops are usually only available around Christmas. Otherwise it’s frozen.
      We left a little woods on our property for the critters. As to the nettles – the French love nettle soup and I have a friend who puts them in macarons. I’ll pass on all of it lol


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