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Nutritional Information
Calories 380
Fat 15.4g
Carbohydrates 21.6g
Cholesterol 115mg
Sodium 236mg
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Pan-Seared Scallops With Italian Greens and Rosemary Sauce
Ingredients
2-1/2 cups coarsely chopped nectarines,
(about 3 medium) (produce department)
1 cup coarsely chopped red bell pepper (produce department)
1 cup coarsely chopped red onion (produce department)
1/4 cup thinly sliced fresh basil (produce department)
1/4 cup white wine vinegar (aisle # 6)
1/2 teaspoon grated orange rind (spice rack end of aisle #11)
1/4 cup fresh orange juice (dairy department)
2 tablespoons minced seeded jalepeno pepper (aisle # 8)
2 tablespoons fresh lime juice (aisle #2)
2 teaspoons sugar (aisle #11)
2 garlic cloves, minced (produce department)
1/4 teaspoon salt, divided (aisle #11)
1/2 teaspoon freshly ground pepper (aisle #11)
4 (6-ounce) Foley fresh salmon fillets
(from our service seafood department)
Cooking spray (aisle #11)
Directions
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1. Combine first 11 ingredients and 1/8 teaspoon of salt in a medium bowl, and stir well. Let nectarine mixture stand 2 hours.
2. Sprinkle pepper and 1/8 teaspoon salt over salmon fillets. Prepare grill to medium high heat.
3. Place fillets on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork. Serve immediately with nectarine-red onion relish. Yield: 4 servings (serving size: 1 fillet and 1 cup relish).
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Servings
Serves 4
Time To Cook
Preparation Time: Grill time 15 minutes
Nectarine relish must stand 2 hours in advance
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