Scallops And Nectarines
Updated Feb. 17, 2023
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds scallops
- ½cup butter
- 4cloves garlic, peeled and minced
- Salt and freshly ground black pepper to taste
- 8medium-size nectarines, sliced
- ½cup fresh lemon juice
- 4tablespoons chopped fresh parsley
Nutritional analysis per serving (8 servings)
290 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 23 grams protein; 805 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash and dry scallops; cut large scallops in half.
- Step 2
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.
- Step 3
Add nectarines for last 2 or 3 minutes of cooking time. Add lemon juice. Remove from heat and sprinkle dish with parsley.
Private Notes
Comments
So quick and delicious! I used 3 good-sized clementines and 1 pound of scallops. I kept the butter, garlic, and lemon juice the same to have extra sauce. I served it over salad greens. It was a big hit! I will make this again!
This was a very easy dinner to make. I had it with rice and grilled asparagus. I think 5 minutes, at high heat, is too much for scallops. I will be trying putting in the scallops and nectarines at the same time and reducing the cooking time, at high heat, to 4 minutes. My nectarines were not terribly ripe so I think they needed more cooking time. I’m thinking it’s an important consideration on when to put the nectarines in. Net, I would have this again, especially I need quick & easy.
I liked this a lot and will make it again for company -- it's easy and special. I used frozen peaches and fresh basil. An herb is definitely needed both for color and for taste. Be sure to let the scallops brown before adding the fruit as that will stop the browning. Served with quinoa and fresh asparagus.