Broiled Scallops With Gingered Nectarine Sauce Recipe

Ingredients

• 1 Tbsp. extra virgin olive oil
• 1 tsp extra virgin olive oil
• 3 slc fresh ginger chopped (3 to 4)
• 2 sm garlic cloves chopped
• 2 Tbsp. chives snipped
• 2 med nectarines coarsely minced
• 1/4 c. apricot preserves
• 2 Tbsp. Dijon mustard
• 2 Tbsp. cider vinegar
• 1/4 tsp freshly grnd black pepper
• 4 med carrots cut into 1-inch chunks
• 1 1/4 lb sea scallops
• 1 lrg red bell pepper cut into 1-inch squares Minced chives for garnish (optional)

Instructions

1. It said to serve it with brown rice pilaf studded with almonds and minced apricots.
2. (Almonds will add in fat of course).
3. (Serves 4)
4. 1.
5. In a small saucepan, hot 2 tsp.
6. of the oil over medium-high heat untilhot but not smoking.
7. Add in the ginger and garlic, and stir-fry till fragrant,about 30 seconds.
8. 2.
9. Add in the chopped chives, minced nectarines, apricot preserves, mustard, vinegar and black pepper.
10. Bring to a boil, stirring.
11. Reduce the heat to low,cover and simmer for 10 min.
12. Remove from the heat.
13. 3.
14. Meanwhile, cook the carrots in a medium saucepan of boiling water till almost tender, 5 to 6 min.
15. Drain and allow to cold slightly.
16. 4.
17. Preheat the broiler.
18. Cut any large scallops so which all of the scallops areapproximately the same size.
19. Divide the carrots, scallops, and bell pepperevenly among 8 skewers and place them on a nonstick broiler pan.
20. 5.
21. Transfer half of the nectarine mix to a food processor or possibly blender and puree till smooth.
22. 6.
23. Brush the skewers with half of the nectarine puree, and drizzle with 1 tsp.
24. of the remaining oil.
25. Broil the scallops 4 inches from the heat for3 min.
26. 7.
27. Turn the skewers over, brush them with the remaining pur e and drizzle withthe remaining 1 tsp.
28. oil.
29. Broil till cooked through, 3 to 5 min.
30. 8.
31. Serve the scallops with the reserved nectarine sauce on the side.
32. Garnishwith minced chives, if you like.