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 canola oil
1. Combine all remoulade sauce ingredients in a bowl; mix well. Place in squeeze bottle for service; refrigerate.
2. Remove small attachment from scallops. Reserve scallops.
3. Combine all spices and herbs (paprika through salt) to make blackening blend. Coat scallops in spice blend and set them on sheet pan.
4. Heat large sauté pan over high heat. Add oil and place scallops in pan flat side down. Sear for 1 minute on each side. Place in chafing pan for service.
5. In a back and forth method, drizzle sauce over finished scallops.
Recipe from Executive Chef Tom Long, Sodexho, Holy Cross Hospital, Camp Hill, PA.