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