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| What You Need: |
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1½ to 2 pounds fresh bay scallops
REMOULADE SAUCE
1 cup freshly made mayonnaise
1 teaspoon dry mustard
1 teaspoon lemon juice
¼ to ½ teaspoon garlic, finely chopped
1 tablespoon capers, drained, washed and finely chopped
1 tablespoon fresh tarragon, finely chopped, or 2 teaspoons finely crumbled dried tarragon
1 tablespoon finely chopped fresh parsley
1 hard-cooked egg, finely chopped
Salt
Cayenne or Tabasco
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| How To Cook: |
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1. Only very fresh, tiny bay scallops can be served raw successfully. (Frozen and defrosted ones will not do.) Wash the scallops quickly under cold running water and dry them thoroughly with paper towels. Chill until ready to serve.
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2. For the Remoulade sauce, combine the mayonnaise, dry mustard and lemon juice in a small mixing bowl. Stir in the chopped garlic, capers, tarragon, parsley and hard-cooked egg.
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3. Mix together gently but thoroughly, and season to taste with salt and a few grains of cayenne pepper or drops of Tabasco. Arrange the scallops, pierced with decorative picks, on a chilled serving plate and pass the remoulade sauce separately.
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