Scallops with Horseradish Dill Sauce
Author: Kitchens
  • 3/4 Cup mayonnaise
  • 2 Tablespoon store-bought creamy horseradish
  • 1 Tablespoon lime juice
  • 3 Tablespoon chopped fresh dill
  • 1/4 Cup chopped sweet pickles
  • 2 Tablespoon capers; rinsed, drained
  • olive oil spray; as needed
  • 8 skewers; soaked in water for at least 20 minutes
  • 1/4 pound thinly-slice prosciutto
  • 20 large sea scallops
  • 2 Tablespoon extra-virgin olive oil
  • salt, to taste
  • freshly-ground white pepper, to taste
  1. In a small serving bowl, mix mayonnaise, horseradish sauce, lime juice, 2 tablespoons of dill, pickles and capers. Set aside.
  2. Mist cold grill with olive oil spray and preheat.
  3. Cut prosciutto into 25 pieces and thread onto skewers alternatively with scallops.
  4. Spread olive oil in shallow dish and mix with remaining 1 tablespoon dill. Dip skewers into oil mixture, coating thoroughly. Salt and pepper scallops, to taste.
  5. Grill skewers 1 1/2 to 2 minutes, depending on scallop size. Serve with horseradish sauce.
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