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Broiled Scallops with Gingered Nectarine Sauce
The slightly sweet flavor and silken texture of sea scallops are perfect for simple broiling or grilling recipes. Here they are threaded on skewers with vegetables, basted with a Chinese-inspired sauce and broiled. Serve with rice to fully savor the very tasty nectarine sauce.
  • 1 tablespoon plus 1 teaspoon olive oil
  • 4 slices (quarter-size) fresh ginger, minced
  • 2 small garlic cloves, minced
  • 2 medium nectarines, coarsely chopped
  • 1/4 cup apricot preserves
  • 2 tablespoons minced chives
  • 2 tablespoons Dijon mustard
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon black pepper
  • 4 medium carrots, cut into 1-inch chunks
  • 1-1/4 pounds sea scallops
  • 1 large red bell pepper, cut into 1-inch squares

1. In small saucepan, warm 2 teaspoons of oil over medium-high heat. Add ginger and garlic, and stir-fry until fragrant, about 30 seconds.

2. Add nectarines, apricot preserves, chives, mustard, vinegar, and black pepper. Bring to a boil, stirring. Reduce heat to low, cover, and simmer 10 minutes. Remove from heat.

3. Meanwhile, cook carrots in medium saucepan of boiling water until almost tender, 5 to 6 minutes. Drain and allow to cool slightly.

4. Preheat broiler. Cut any large scallops so that all scallops are approximately same size. Divide carrots, scallops, and bell pepper evenly among 8 skewers and place on nonstick broiler pan.

5. Transfer half of nectarine mixture to food processor or blender and puree until smooth.

6. Brush skewers with half the nectarine puree and drizzle with 1 teaspoon of remaining oil. Broil scallops 4 inches from the heat for about 3 minutes.

7. Turn skewers over, brush with remaining puree and drizzle with remaining 1 teaspoon oil. Broil until cooked through, 3 to 5 minutes. Serve with reserved nectarine sauce on the side.


Nutritional Information
Per serving: 297 calories, 6.6g total fat, 0.7g saturated fat, 3.4g monounsaturated fat, 0.8g polyunsaturated fat, 4.1g dietary fiber, 26g protein, 35g carbohydrate, 47mg cholesterol, 488mg sodium.
Good source of: beta-carotene, potassium, vitamin B12, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
45