Succulent scallops and shrimp grilled until golden then topped with Remoulade sauce
Ingredients:
Serves 2
Remoulade sauce:
1/2 cup of Mayonnaise
1/2 tsp of Dijon
1 tsp of Worcestershire sauce
2 tsp of Tarragon vinegar
1 heaping tsp of capers, drained
2 heaping tsp of fresh tarragon, chopped
2 garlic cloves, minced
2 tsp of shallot, minced
1/2 tsp of paprika
1/4 tsp of salt
1/4 tsp of pepper
Seafood
8 sea scallops
10 large shrimp, shelled and deveined
2 Tbs of olive oil
1/4 tsp of salt
1/4 tsp of pepper
3-4 green onions, chopped, for garnish
Mix all of the Remoulade sauce ingredients in a medium bowl, stir well to combine and refrigerate at least an hour.
Place the shrimp and scallops in a shallow bowl and drizzle in the olive oil, salt and pepper and toss gently with your hands to coat with the oil. Skewer them on metal skewers or wooden skewers that have been soaked in water, double skewer them for easier turning.
Prepare your grill, make sure to oil the grate. Place the skewers over direct heat and cook for 3 minutes on each side.
Make sure you do not overcook, the scallops will be like hockey pucks! Remove from the grill and keep warm. To serve, remove the shrimp and scallops from the skewers, arrange on a plate and spoon some of the sauce over the top, garnish with green onions, serve the remaining sauce on the side.
