Directions:
- Prepare grill for cooking.
- Make relish: Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain. Stir together onion, tomato, vinegar, sugar, and remaining 1/4 teaspoon salt and let stand 20 minutes. Drain relish in a sieve, discarding liquid, then stir in dill.
- Cook scallops while relish is standing: Pat scallops dry and season with salt and pepper. Grill scallops in 2 batches on lightly oiled grill rack, turning once, until just cooked through, 4 to 5 minutes.
- Serve scallops with relish.
- Cooks' notes: Scallops can be grilled in a hot lightly oiled well-seasoned ridged grill pan over high heat. To serve as an hors d'oeuvre, top each scallop with 1 teaspoon relish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.46 Kcal (873 kJ) | ||
| Calories from fat | 15.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 3% | |
|---|---|---|---|
| Cholesterol | 69.73mg | 23% | |
| Sodium | 1574mg | 66% | |
| Potassium | 675.14mg | 14% | |
| Total Carbs | 12.77g | 4% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 36.38g | 73% | |
| Vitamin C | 8.1mg | 13% | |
| Iron | 1.7mg | 10% | |
| Calcium | 27.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 85.93 Kcal (360 kJ) | ||
| Calories from fat | 6.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.7g | 3% | |
|---|---|---|---|
| Cholesterol | 28.74mg | 23% | |
| Sodium | 648.83mg | 66% | |
| Potassium | 278.3mg | 14% | |
| Total Carbs | 5.26g | 4% | |
| Sugars | 1.14g | 11% | |
| Dietary Fiber | 0.35g | 3% | |
| Protein | 14.99g | 73% | |
| Vitamin C | 3.3mg | 13% | |
| Iron | 0.7mg | 10% | |
| Calcium | 11.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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