Yield: 12 servings Remoulade Sauce: 2 cups mayonnaise 4 tsps. horseradish 6 Tbsps. ketchup 2 Tbsps. whole grain mustard 2 oz. minced shallots 2 Tbsps. chopped capers 4 tsps. fresh-chopped parsley 4 tsps. fresh-chopped tarragon 1 tsp. Tabasco sauce Scallops: 60 each sea scallops (20-30 ct. size) 2 cups paprika 2 Tbsps. black pepper 2 Tbsps. white pepper 2 Tbsps. cayenne pepper 2 Tbsps. onion powder 2 Tbsps. garlic powder 2 Tbsps. leaf oregano 2 Tbsps. dried parsley 2 Tbsps. salt 1⁄4 cup ...
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