Scallops And Nectarines

• 3 pounds scallops
• 1/2 cup butter
• 4 cloves garlic, peeled and minced
• Salt and freshly ground black pepper to taste
• 8 medium-size nectarines, sliced
• 1/2 cup fresh lemon juice
• 4 tablespoons chopped fresh parsley

1. Wash and dry scallops; cut large scallops in half.
2. In large skillet heat butter; add garlic and scallops, salt and pepper.
3. Cook quickly over high heat, stirring occasionally until scallops begin to brown, about 5 minutes.
4. Add nectarines for last 2 or 3 minutes of cooking time.
5. Add lemon juice.
6. Remove from heat and sprinkle dish with parsley.

scallops, butter, garlic, salt, nectarines, lemon juice, parsley

Taken from cooking.nytimes.com/recipes/3697 (may not work)