Scallops with Fresh Herb Tartar Sauce
- 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.
- 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.
- 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.
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.