1. Combine the mayonnaise, dry mustard and lemon juice in a small mixing bowl.Stir in the chopped garlic, capers, tarragon, parsley and hard-cooked egg.
2. Mix together gently but thoroughly, and season to taste with salt and a few grains ofcayenne pepper or drops of Tabasco.
3. Arrange the scallops, pierced with decorative picks, on a chilled serving plate and pass the remoulade sauce separately.
