1. Only very fresh, tiny bay scallops can be served raw successfully. (Frozen and defrosted ones will not do.) Wash the scallops quickly under cold running water and dry them thoroughly with paper towels. Chill until ready to serve.
2. For the Remoulade sauce, 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.
3. Mix together gently but thoroughly, and season to taste with salt and a few grains of cayenne pepper or drops of Tabasco. Arrange the scallops, pierced with decorative picks, on a chilled serving plate and pass the remoulade sauce separately.
