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1
pound fresh or frozen sea scallops
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3
tablespoons butter, melted
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1/4
teaspoon black pepper
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1/8
teaspoon paprika
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2/3
cup mayonnaise
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1
tablespoon finely chopped onion
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2
teaspoons lemon juice
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1 1/2
teaspoons snipped fresh dillweed or 1/2 teaspoon dried dillweed
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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,
- Calories 451,
- Protein (gm) 19,
- Carbohydrate (gm) 3,
- Fat, total (gm) 39,
- Cholesterol (mg) 88,
- Saturated fat (gm) 9,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 18,
- Vitamin A (IU) 340,
- Vitamin 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 (DV %) 30,
- Iron (DV %) 0,
- Very Lean Meat () 3,
- Fat () 8,
- Percent Daily Values are based on a 2,000 calorie diet
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