Remoulade with Scallops Shopping List:
1 cup sour cream
1 ½ teaspoons prepared mustard
1 ½ teaspoons chopped capers
1 ½ teaspoons parsley flakes
1 teaspoon snipped chives
1 small clove garlic, crushed in a garlic press
Butter
1 package (12 ounces) frozen seal lops, thawed and drained
Remoulade with Scallops Preparing Instructions:
l. Turn sour cream into a bowl. Gently blend in mustard, capers, parsley flakes, chives, and garlic. Cover and chill several hours or overnight.
2. Heat desired amount of butter in a skillet, add scallops, and saute about 5 minutes, or until lightly browned. Serve on wooden picks with the sauce.
Remoulade with Scallops Recipe: ABOUT 1 CUP SAUCE
Remoulade with Scallops