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- 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)
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
- Servings Per Recipe 4,
- cal. (kcal) 451,
- Fat, total (g) 39,
- chol. (mg) 88,
- sat. fat (g) 9,
- carb. (g) 3,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 18,
- pro. (g) 19,
- vit. A (IU) 340,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 475,
- Potassium (mg) 342,
- calcium (mg) 30,
- iron (mg) 0,
- Very Lean Meat () 3,
- Fat () 8,
- Percent Daily Values are based on a 2,000 calorie diet
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