16 lg. sea scallops (about 1 1/2 lbs.)
1 (3 oz.) pkg. smoked salmon
1/4 c. olive or salad oil
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. lemon-pepper seasonings
Fresh dill sprigs

About 30 minutes before serving:

Rinse scallops with running cold water to remove sand from crevices; pat dry with paper towels. Cut smoked salmon into 16 pieces. With tip of small knife, cut slit in side of each scallop to form a pocket. Place one salmon piece in each scallop pocket.

Preheat broiler if manufacturer directs. In small bowl, mix olive or salad oil, lemon juice, salt and lemon-pepper seasoning. Place scallops on rack in broiling pan. Broil scallops 8 to 10 minutes until tender and opaque, with metal spatula, turning scallops once and brushing occasionally with olive oil mixture.

To serve, if you like, tuck a small piece of dill into each pocket. Serve scallops with cocktail picks. Makes 16 appetizers.