Scallops With Horseradish Dill Sauce

Recipe Ingredients

3/4 cup	177ml	Mayonnaise
2 tablespoons	30ml	Store-bought creamy horseradish sauce
1 tablespoon	15ml	Lime juice
3 tablespoons	45ml	Chopped fresh dill
1/4 cup	36g / 1.3oz	Chopped sweet pickles
2 tablespoons	30ml	Capers - rinsed, drained
		Olive oil spray - as needed
8		Skewers - soaked in water
		For at least 20 minutes
1/4 lb	113g / 4oz	Thinly-slice prosciutto
20 lbs	9080g / 320oz	Sea scallops (large)
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

In a small serving bowl, mix mayonnaise, horseradish sauce, lime juice, 2 tablespoons of dill, pickles and capers. Set aside.

Mist cold grill with olive oil spray and preheat.

Cut prosciutto into 25 pieces and thread onto skewers alternatively with scallops.

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.

Grill skewers 1 1/2 to 2 minutes, depending on scallop size. Serve with horseradish sauce.

This recipe yields 4 servings.

Source:
Cooking on the Indoor Grill by Catherine Pagano Fulde

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