02-04-2005, 02:41 AM
[size 1]Ingredients [/size]
[size 1]• 12 ounces fresh or frozen sea scallops [/size]
[size 1]• 2 tablespoons margarine or butter, melted [/size]
[size 1]• 1/4 teaspoon pepper [/size]
[size 1]• 2/3 cup mayonnaise or salad dressing [/size]
[size 1]• 1/8 teaspoon paprika [/size]
[size 1]• 1 tablespoon finely chopped onion [/size]
[size 1]• 1/2 teaspoon finely shredded lemon peel [/size]
[size 1]• 2 teaspoons lemon juice [/size]
[size 1]• 1-1/2 teaspoons snipped fresh parsley or 1/2 teaspoon dried parsley, crushed [/size]
[size 1]• 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed [/size]
[size 1]• 1-1/2 teaspoons snipped fresh thyme, or 1/2 teaspoond dried thyme, [/size]
[size 1]• Fresh lemon wedges (optional) [/size]
[size 1]Directions [/size]
[size 1]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. [/size]
[size 1]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. [/size]
[size 1]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 [/size]
[size 1]• 12 ounces fresh or frozen sea scallops [/size]
[size 1]• 2 tablespoons margarine or butter, melted [/size]
[size 1]• 1/4 teaspoon pepper [/size]
[size 1]• 2/3 cup mayonnaise or salad dressing [/size]
[size 1]• 1/8 teaspoon paprika [/size]
[size 1]• 1 tablespoon finely chopped onion [/size]
[size 1]• 1/2 teaspoon finely shredded lemon peel [/size]
[size 1]• 2 teaspoons lemon juice [/size]
[size 1]• 1-1/2 teaspoons snipped fresh parsley or 1/2 teaspoon dried parsley, crushed [/size]
[size 1]• 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed [/size]
[size 1]• 1-1/2 teaspoons snipped fresh thyme, or 1/2 teaspoond dried thyme, [/size]
[size 1]• Fresh lemon wedges (optional) [/size]
[size 1]Directions [/size]
[size 1]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. [/size]
[size 1]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. [/size]
[size 1]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 [/size]