Total Time

　　15 minutes

　　Topped with a tangy sauce of grainy mustard, capers, and a hint of sriracha, these seared scallops make for an easy but elegant weeknight dinner. 

　　This recipe was excerpted from ‘Cook It Up’ by Alex Guarnaschelli. Buy the full book on Amazon. Get more of our best recipes for scallops →

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What you’ll need

　　Chevron

　　Chevron

　　Grainy Dijon Mustard

　　$8 At Amazon

　　Capers

　　$18 At Amazon

　　Sriracha

　　$13 $12 At Amazon

　　Worcestershire

　　$4 At Amazon

　　

Ingredients

Makes 2 to 4 servings

　　

For the remoulade

2 Tbsp. mayonnaise

　　1 Tbsp. extra-virgin olive oil

　　1 Tbsp. grainy Dijon mustard

　　2 tsp. brined capers, drained

　　1 tsp. Sriracha hot sauce

　　1 tsp. Worcestershire sauce

　　6 sprigs of flat-leaf parsley, chopped, stems and all

　　1 large lemon, halved

　　

For the scallops

2 Tbsp. extra-virgin olive oil

　　16 medium-size diver sea scallops

　　Kosher salt

　　

Step 1

Make the remoulade: In a medium bowl, stir together the mayonnaise, olive oil, mustard, capers, Sriracha, Worcestershire, parsley, and the juice from half of the lemon. Taste for seasoning.

　　

Step 2

Cook the scallops: Heat a large skillet over medium heat and add the olive oil. When the oil begins to smoke lightly, season the scallops with salt, remove the pan from the heat, and add the scallops to the skillet in a single layer. Return the skillet quickly to the heat and cook until the scallops brown on the first side, 2 to 3 minutes. Use a pair of metal tongs to turn the scallops over and cook until browned, 3 to 4 minutes. (If you are more confident, turn the scallops over with a metal spatula; that works fine, too!)

　　

Step 3

Place the scallops on a platter or on individual plates. Squeeze the juice from the remaining half of the lemon over them and top each with a little of the sauce.

　　Reprinted with permission from Cook It Up: Bold Moves for Family Foods: A Cookbook by Alex Guarnaschelli and Ava Clark copyright © 2023. Photographs Copyright © 2023 by Suech and Beck. Photographs copyright © 2023 by Ken Goodman. Published by Clarkson Potter, an imprint of Penguin Random House. Buy the full book from Amazon or Penguin Random House.