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Scallops with Dill Sauce

Makes: 4 servings
Prep 20 mins Broil 8 mins
Scallops with Dill Sauce
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)
Directions

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

Nutrition Facts (Scallops with Dill Sauce)
  • 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 (g) 16,
  • Cobalamin (Vit. B12) (g) 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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