Grilled scallops with nectarine-cucumber salad
2 medium, pitted and diced
2 average, thinly sliced
1 medium, thinly sliced
Fresh lemon juice
1 tsp, grated
Unpacked brown sugar
Olive oil cooking spray
- To make salad, combine nectarines, cucumbers, scallion, lemon juice, ½ teaspoon thyme, ¼ teaspoon salt, and pinch pepper in large bowl.
- To make scallops, combine oil, lemon zest, brown sugar, remaining 1 teaspoon thyme, remaining ½ teaspoon salt, remaining pinch pepper, coriander, and allspice in medium bowl. Add scallops and toss to coat.
- Spray ridged grill pan with olive-oil nonstick spray and set over medium-high heat. Place scallops in pan and cook 2 minutes. Lightly spray scallops with olive-oil nonstick spray and turn. Cook until browned and just opaque in center, about 2 minutes longer. Serve scallops with salad.
- Serving size: about 4 scallops and ¾ cup salad