Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 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)
Инструкции
- It said to serve it with brown rice pilaf studded with almonds and minced apricots. (Almonds will add in fat of course).
- (Serves 4)
- 1. In a small saucepan, hot 2 tsp. of the oil over medium-high heat untilhot but not smoking. Add in the ginger and garlic, and stir-fry till fragrant,about 30 seconds.
- 2. Add in the chopped chives, minced nectarines, apricot preserves, mustard, vinegar and black pepper. Bring to a boil, stirring. Reduce the heat to low,cover and simmer for 10 min. Remove from the heat.
- 3. Meanwhile, cook the carrots in a medium saucepan of boiling water till almost tender, 5 to 6 min. Drain and allow to cold slightly.
- 4. Preheat the broiler. Cut any large scallops so which all of the scallops areapproximately the same size. Divide the carrots, scallops, and bell pepperevenly among 8 skewers and place them on a nonstick broiler pan.
- 5. Transfer half of the nectarine mix to a food processor or possibly blender and puree till smooth.
- 6. Brush the skewers with half of the nectarine puree, and drizzle with 1 tsp. of the remaining oil. Broil the scallops 4 inches from the heat for3 min.
- 7. Turn the skewers over, brush them with the remaining pur e and drizzle withthe remaining 1 tsp. oil. Broil till cooked through, 3 to 5 min.
- 8. Serve the scallops with the reserved nectarine sauce on the side.
- Garnishwith minced chives, if you like.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 4 servings | |
| Calories 285 | |
| Calories from Fat 56 | 20% |
| Total Fat 6.38g | 8% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 361mg | 15% |
| Potassium 883mg | 25% |
| Total Carbs 31.7g | 8% |
| Dietary Fiber 3.8g | 13% |
| Sugars 17.96g | 12% |
| Protein 25.96g | 42% |
