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Friday, May 09 2014
Scallops with Dill Sauce
  • 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)
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.
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.
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.
Makes 4 kabobs

nutrition information
Per Serving: 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 (µg) 16, Cobalamin (Vit. B12) (µg) 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
Posted by: Send a Meal AT 10:15 am   |  Permalink   |  0 Comments  |  Email

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