Scallops with Dill Sauce

Scallops with Dill Sauce
This was my first attempt at making scallops and I will be totally honest that I was very concerned about how they would turn out. I was making them for our anniversary dinner along with filet mignon, twice baked potatoes and caesar salad. Since I had a lot of other things going, I wanted to find a simple recipe that I hopefully wouldn’t screw up.

I started with a quick search through my cookbooks and found the perfect recipe almost immediately. When I saw Scallops with Dill Sauce I stopped my search because we are huge dill lovers around here and I happen to be growing some dill in my herb pots on the deck right now. This recipe really could not have been easier or tastier. I whipped up the dill sauce during nap time so that the flavors could mingle. Then all I had to do was brush the scallops with the seasoned butter and throw them under the broiler.
Scallops with Dill Sauce
I watched the scallops very closely since it was my first attempt and I really didn’t want to overcook them. While the recipe states 8-10 minutes, mine only took about 7 minutes to cook to perfection. They were unbelievably sweet and tender. The dill sauce, though simple, was really bright and delicious.

We are traveling to Naples, FL for a family vacation in just a few weeks so I have a strong feeling that this was just a little taste of what is to come for that seafood loving man of mine.
Scallops with Dill Sauce
Scallops with Dill Sauce
recipe from New Cookbook (Better Homes and Gardens)

1 lb. fresh or frozen sea scallops
3 Tbsp. butter, melted
1/4 tsp. black pepper
1/8 tsp. paprika

For Dill Sauce:
2/3 cup mayonaisse (I used the light olive oil kind and it tasted just fine to us)
1 Tbsp. finely chopped onion
2 tsp. lemon juice
1 1/2 tsp. snipped fresh dill or 1/2 tsp. dried dill

1. If time permits, mix dill sauce ingredients together a few hours before serving. Cover and refrigerate until ready to serve.

2. 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. (I skipped this step and just placed them on a baking sheet). Preheat broiler. Place skewers on the greased unheated rack of a broiler pan.

3. In a small bowl stir together melted butter, pepper and paprika. Brush half the mixture over the scallops. Broil about 4 inches form the heat for 8 to 10 minutes or until scallops are opaque, turning and brushing with the remaining melted butter halfway through broiling (mine only took about 3 1/2 minutes per side). Serve scallops with dill sauce.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday and Cast Party Wednesday.


One thought on “Scallops with Dill Sauce

  1. Pingback: Parmesan Crusted Filet Mignon « Meg's Everyday Indulgence

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