Scallops with Fresh Herb Tartar Sauce

The homemade tartar sauce for these broiled or grilled scallops is altogether different and so much better than the sauce that comes in a jar. Serve it with any cooked fish or shellfish.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Broil: 8 mins

Scallops with Fresh Herb Tartar Sauce

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1.0 by 1 people

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Directions

  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.

From the Test Kitchen

Prepare tartar sauce; cover and chill up to 24 hours.

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Nutrition Facts (Scallops with Fresh Herb Tartar Sauce)

  • Per serving:
  • 404 kcal ,
  • 38 g fat
  • (6 g sat. fat ,
  • 47 mg chol. ,
  • 585 mg sodium ,
  • 4 g carb. ,
  • 13 g pro.
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