Scallops with Blueberry Peach Mustard Sauce
1 cup fresh blueberries
1 medium fresh peach
1/2 cup peach or apricot preserves, sugar free or regular
1/4 cup white wine
1/4 cup Dijon mustard
1-1/2pounds large scallops
seasoned salt and pepper
1 tablespoon canola oil
In a medium heavy saucepan, combine sauce ingredients. Bring to a boil, reduce heat and simmer for 3 -4 minutes or until blueberries are tender. Set aside.
Using a paper towel, dry scallops. Sprinkle with seasoned salt and pepper. Heat oil in a large heavy skillet and add half of the scallops. Cook over high heat until brown. Turn and brown on the other side. Cook 2 -3 minutes or just until cooked through to the middle. (Do not over-cook or scallops will be tough.) Remove from pan, set aside, and keep warm. If there is a lot of liquid in the pan, clean the pan before cooking the second batch.
If using chicken or pork chops, brown in oil and cook through. Serve on individual plates and top with warmed blueberry sauce. If sauce gets too thick, thin with additional wine.
Nutritional Information Per Serving
Fat, gm. 5
Protein, gm. 29
Carbs, gm. 22
Cholesterol, mg. 50
Fiber, gm. 1.7