-
Prep
30
min
-
Total
30
min
-
Servings
4
Dill and orange flavors bring out the best in grilled scallops!
Ingredients
Orange-Chive Mayonnaise
-
1
cup mayonnaise or salad dressing -
2
tablespoons chopped fresh chives or green onion tops -
2
teaspoons grated orange peel
Scallops
-
1/2
cup butter or margarine, melted -
1/4
cup chopped fresh or 1 tablespoon dried dill weed -
2
tablespoons orange-flavored liqueur or orange juice -
1/2
teaspoon salt -
2
lb sea scallops
Steps
-
1
In small bowl, mix all Orange-Chive Mayonnaise ingredients. Cover; refrigerate until serving but no longer than 24 hours.
-
2
Heat gas or charcoal grill. Spray hinged wire grill basket with cooking spray or brush with vegetable oil.
-
3
In medium bowl, mix butter, dill weed, liqueur and salt. Stir in scallops until well coated with butter mixture. Place scallops in basket.
-
4
Place basket on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until scallops are white and opaque. Serve with Orange-Chive Mayonnaise.
Tips from the Betty Crocker Kitchens
-
tip 1
Serve these simply elegant scallops with hot cooked angel hair pasta or linguine tossed with melted butter, chopped fresh parsley and freshly ground pepper.
-
tip 2
Place orange slices on a large platter. Place scallops on orange slices, and sprinkle with chopped fresh dill weed. Serve with Orange-Chive Mayonnaise.
Nutrition
730 Calories, 68g Total Fat, 27g Protein, 3g Total Carbohydrate, 2g Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 730
- Calories from Fat
- 610
- Total Fat
- 68g
- 104%
- Saturated Fat
- 21g
- 106%
- Trans Fat
- 1 1/2g
- Cholesterol
- 140mg
- 47%
- Sodium
- 1070mg
- 45%
- Potassium
- 580mg
- 16%
- Total Carbohydrate
- 3g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 27g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 2%
- 2%
- Calcium
- 15%
- 15%
- Iron
- 20%
- 20%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 13 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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