| |
|
| What You Need: |
|
|
|
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
|
|
| |
|
|
|
| How To Cook: |
|
|
1. 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.
|
2. Mix together gently but thoroughly, and season to taste with salt and a few grains ofcayenne pepper or drops of Tabasco.
|
|
3. Arrange the scallops, pierced with decorative picks, on a chilled serving plate and pass the remoulade sauce separately.
|
|
| |
| To make approximately 1 cup |
|
|
| |
|
|
|
|
|
|
