Ingredients
- 3 pounds scallops
- ½ cup butter
- 4 cloves garlic, peeled and minced
- Salt and freshly ground black pepper to taste
- 8 medium-size nectarines, sliced
- ½ cup fresh lemon juice
- 4 tablespoons chopped fresh parsley
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Nutritional Information
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Nutritional analysis per serving (8 servings)
287 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 22 grams protein; 71 milligrams cholesterol; 669 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
8 servings
Preparation
- Wash and dry scallops; cut large scallops in half.
- In large skillet heat butter; add garlic and scallops, salt and pepper. Cook quickly over high heat, stirring occasionally until scallops begin to brown, about 5 minutes.
- Add nectarines for last 2 or 3 minutes of cooking time. Add lemon juice. Remove from heat and sprinkle dish with parsley.
10 minutes
Dining and Cooking