Close
Ingredients
| scallops: 1 lb |
| unsalted butter: 1 Tbl |
| black pepper: 1/4 tsp |
| paprika: 1/8 tsp |
| lite mayonnaise: 2/3 cup |
| onions (chopped): 1 tsp |
| lemon juice: 2 tsp |
| fresh dill weed (sprigs): 1/2 tsp |
Scallops with dill sauce
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. 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.
2. 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.
3. 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.
4. Makes 4 kabobs