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Add a photoServings: 4
Ingredients
- 16 lg. sea scallops (about 1 1/2 lbs.)
- 1 (3 ounce.) pkg. smoked salmon
- 1/4 c. olive or possibly salad oil
- 1 tbsp. lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon lemon-pepper seasonings
- Fresh dill sprigs
Directions
- About 30 min before serving:
- Rinse scallops with running cool water to remove sand from crevices; pat dry with paper towels. Cut smoked salmon into 16 pcs. With tip of small knife, cut slit in side of each scallop to create a pocket. Place one salmon piece in each scallop pocket.
- Preheat broiler if manufacturer directs. In small bowl, mix olive or possibly salad oil, lemon juice, salt and lemon-pepper seasoning. Place scallops on rack in broiling pan. Broil scallops 8 to 10 min till tender and opaque, with metal spatula, turning scallops once and brushing occasionally with extra virgin olive oil mix.
- To serve, if desired, tuck a small piece of dill into each pocket. Serve scallops with cocktail picks. Makes 16 appetizers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 155 | 57% |
| Total Fat 17.27g | 22% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 497mg | 21% |
| Potassium 469mg | 13% |
| Total Carbs 3.16g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.09g | 0% |
| Protein 24.49g | 39% |
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