Seared Scallops With Remoulade

Ingredients

• 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
• 2 Tbsp. extra-virgin olive oil
• 16 medium-size diver sea scallops
• Kosher salt

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