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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
