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.
Prep Time:
20 mins
Total Time:
28 mins
Servings:
Makes 4 servings.
Ingredients
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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)
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.
Make-Ahead Tip
Prepare tartar sauce; cover and chill up to 24 hours.
Nutrition information
Calories 404, Total Fat 38 g, Saturated Fat 6 g, Cholesterol 47 mg, Sodium 585 mg, Carbohydrate 4 g, Protein 13 g.
Percent Daily Values are based on a 2,000 calorie diet
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