This refreshing yet filling dish is fast and easy to make. Use peak-of-season fruit for the chutney — excellent with mangoes or pineapple when peaches are not in season. Serve with roasted asparagus on the side, if you like.
Special Diets:
Ingredients
Method
For the scallops, whisk soy sauce and oil together in a non-reactive dish and stir in ginger to make a marinade.
Add scallops and toss gently to coat, then cover and set aside at room temperature for 15 to 20 minutes.
Meanwhile, soak skewers or rosemary sprigs in water for a few minutes and rub with a bit of olive oil to prevent scallops from sticking.
Thread 2 scallops onto each skewer.
Stir honey and lime juice together.
Grill skewers on a medium hot grill, approximately 2 minutes per side.
Glaze with honey-lime mixture while grilling.
Transfer to a large plate as done.
For the chutney, put green onions, lime juice, peaches, bell peppers, ginger, garlic, and salt and pepper into a medium bowl and toss to combine.
When ready to serve, spoon peach chutney onto plates and top with scallops.
Nutritional Info
Serving Size
Calories
320
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.