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12
ounces fresh or frozen sea scallops
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2
tablespoons margarine or butter, melted
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1/4
teaspoon pepper
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2/3
cup mayonnaise or salad dressing
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1/8
teaspoon paprika
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1
tablespoon finely chopped onion
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1/2
teaspoon finely shredded lemon peel
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2
teaspoons lemon juice
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1 1/2
teaspoons snipped fresh parsley or 1/2 teaspoon dried parsley, crushed
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1 1/2
teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
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1 1/2
teaspoons snipped fresh thyme, or 1/2 teaspoond dried thyme,
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Fresh lemon wedges (optional)
1. Thaw scallops, if frozen. Halve any large scallops. Thread scallops onto four 8- to 10-inch skewers, leaving a 1/4-inch space between pieces. Place skewers on the greased unheated rack of a broiler pan.
2. In a small bowl stir together melted margarine or butter, pepper, and paprika. Brush half of the margarine mixture over scallops. Broil about 4 inches from the heat for 8 to 10 minutes or until scallops are opaque, turning and brushing often with the remaining melted margarine mixture. Or, place the kabobs on a greased grill rack. Grill, uncovered, directly over medium coals for 5 to 8 minutes; turn once. Brush frequently with remaining margarine mixture during the last 2 minutes of grilling.
3. For the tartar sauce, in a medium bowl stir together mayonnaise or salad dressing, onion, lemon peel, lemon juice, dill, thyme, and parsley. Serve scallops with tartar sauce and, if desired, lemon wedges. Makes 4 servings.
- Make Ahead Tip Prepare tartar sauce; cover and chill up to 24 hours.
- Servings Per Recipe 4,
- Calories 404,
- Protein (gm) 13,
- Carbohydrate (gm) 4,
- Fat, total (gm) 38,
- Cholesterol (mg) 47,
- Saturated fat (gm) 6,
- Sodium (mg) 585,
- Percent Daily Values are based on a 2,000 calorie diet
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