Broiled Scallops with Gingered Nectarine Sauce

The slightly sweet flavor and silken texture of sea scallops lend themselves well to simple broiling or grilling recipes. Here they are threaded with vegetables onto skewers, basted with a Chinese-inspired sauce and broiled. Be sure to serve these with rice in order to savor the marvelous nectarine sauce.

1 tablespoon plus 1 teaspoon olive oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 medium nectarines, coarsely chopped
1/4 cup apricot all-fruit spread
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1/4 teaspoon black pepper
2 tablespoons minced chives
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 a small saucepan, heat 2 teaspoons of the oil over medium-high heat. Add the ginger and garlic, and stir-fry until fragrant, about 30 seconds.
2. Add the nectarines, apricot preserves, mustard, vinegar, and black pepper. Bring to a boil, stirring. Reduce the heat to low, cover, and simmer for 10 minutes. Remove from the heat. Stir in the chives.
3. Meanwhile, steam carrots until almost tender, 5 to 6 minutes. Drain and allow to cool slightly.
4. Preheat the broiler. Cut any large scallops so that all scallops are approximately the same size. Divide carrots, scallops, and bell pepper evenly among 8 skewers and place on a nonstick broiler pan.
5. Transfer half of the nectarine mixture to a food processor or blender and puree until smooth.
6. Brush the skewers with half the nectarine puree and drizzle with 1 teaspoon of the oil. Broil the scallops 4 inches from the heat for 3 minutes.
7. Turn the skewers over, brush with the remaining puree and drizzle with the remaining 1 teaspoon oil. Broil until the scallops are opaque throughout, 3 to 5 minutes. Serve with the reserved nectarine sauce on the side.

Makes 4 servings.
Per serving: 303 calories, 6.9g total fat (0.8g saturated), 47mg cholesterol, 4.5g dietary fiber, 36g carbohydrate, 26g protein, 452mg sodium.