Blackened Sea Scallops with Remoulade Sauce

Yield: 12 servings

Remoulade Sauce:
2 cups mayonnaise
4 tsps. horseradish
6 Tbsps. ketchup
2 Tbsps. whole grain mustard
2 oz. minced shallots
2 Tbsps. chopped capers
4 tsps. fresh-chopped parsley
4 tsps. fresh-chopped tarragon
1 tsp. Tabasco sauce
Scallops:
60 each sea scallops (20-30 ct. size)
2 cups paprika
2 Tbsps. black pepper
2 Tbsps. white pepper
2 Tbsps. cayenne pepper
2 Tbsps. onion powder
2 Tbsps. garlic powd

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