Scallops with Dill Sauce Recipe
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Have dinner on the table in no time with this easy grill recipe. Paprika adds a zesty flavor to the scallops.
Ingredients
- 1 pound fresh or frozen sea scallops
- 3 tablespoons butter, melted
- 1/4 teaspoon black pepper
- 1/8 teaspoon paprika
- 2/3 cup mayonnaise
- 1 tablespoon finely chopped onion
- 2 teaspoons lemon juice
- 1-1/2 teaspoons snipped fresh dillweed or 1/2 teaspoon dried dillweed
- Lemon wedges (optional)
- Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Halve any large scallops. Thread scallops onto four 8- to 10-inch skewers, leaving a 1/4-inch space between pieces. Preheat broiler. Place skewers on the greased unheated rack of a broiler pan.
- In a small bowl stir together butter, pepper, and paprika. Brush half of the mixture over scallops. Broil about 4 inches from the heat for 8 to 10 minutes or until scallops are opaque, turning and brushing with the remaining melted butter mixture halfway through broiling.
- Meanwhile, for tartar sauce, in a small bowl stir together mayonnaise, onion, lemon juice, and dillweed. Serve scallops with tartar sauce and, if desired, lemon wedges.
- Makes 4 kabobs
- Calories 451, Total Fat 39 g, Saturated Fat 9 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 18 g, Cholesterol 88 mg, Sodium 475 mg, Carbohydrate 3 g, Total Sugar 0 g, Fiber 0 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 3%, Iron 2%. Exchanges: Fat 7.5.
- Percent Daily Values are based on a 2,000 calorie diet
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