Seafood Remoulade with Creole Mustard

on Brioche Toast

Seafood Remoulade with Creole Mustard

Seafood

Ingredients:

1 lb prawns
1 lb bay scallops
Kosher salt & pepper, to taste
Olive oil
Remoulade Sauce, recipe follows
20 Brioche toasts or crostini

Instructions:

Season prawns and scallops with salt & pepper. Place large saute pan over medium-high heat; drizzle in a little olive oil. Saute prawns, in batches, until cooked through; transfer to platter. Return pan to heat; drizzle in a little olive oil. Saute scallops, in batches, until cooked through; transfer to platter with prawns. Set aside to cool.

Coarsely chop seafood and place in medium bowl. Add remoulade sauce and check seasoning. Serve along side brioche toasts.

Remoulade Sauce

Ingredients:

2-3 Tbs Creole mustard, or more to taste
3/4 cup mayonnaise
1 clove garlic, smashed and minced
1 Tbs smoked paprika
1/2 cup minced celery
1 cup chopped green onions
1/4 cup chopped Italian parsley
1/8 cup chopped chives
1/8 cup chopped tarragon
2 Tbs prepared horseradish
1 tbs chopped anchovy
Good pinch cayenne pepper
2 Tbs lemon juice, or more to taste
Tabasco sauce, to taste
Kosher salt & pepper, to taste

Instructions:

Place all ingredients in bowl; whisk to combine.

Wine Pairings