Instructions: It said to serve it with brown rice pilaf studded with almonds and chopped apricots. (Almonds will add fat of course).

(Serves 4)

1. In a small saucepan, warm 2 teaspoons of the oil over medium-high heat until
hot but not smoking. Add the ginger and garlic, and stir-fry until fragrant,
about 30 seconds.

2. Add the minced chives, chopped nectarines, apricot preserves, mustard, vinegar and black pepper. Bring to a boil, stirring. Reduce the heat to low,
cover and simmer for 10 minutes. Remove from the heat.

3. Meanwhile, cook the carrots in a medium saucepan of boiling water until almost tender, 5 to 6 minutes. Drain and allow to cool slightly.

4. Preheat the broiler. Cut any large scallops so that all of the scallops are
approximately the same size. Divide the carrots, scallops, and bell pepper
evenly among 8 skewers and place them on a nonstick broiler pan.

5. Transfer half of the nectarine mixture to a food processor or blender and puree until smooth.

6. Brush the skewers with half of the nectarine puree, and drizzle with 1 teaspoon of the remaining oil. Broil the scallops 4 inches from the heat for
3 minutes.

7. Turn the skewers over, brush them with the remaining pur e and drizzle with
the remaining 1 teaspoon oil. Broil until cooked through, 3 to 5 minutes.

8. Serve the scallops with the reserved nectarine sauce on the side.

Garnish
with chopped chives, if desired.

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