Name: Grilled Scallops and Nectarines with Corn and Tomato Salad
Yield: Makes 6 servings
Ingredients: 3 tablespoons fresh lime juice; 1 1/2 teaspoons finely grated lime peel; 1/8 teaspoon (generous) piment d'Espelette or chili powder; 3 tablespoons extra-virgin olive oil; Fleur de sel*; 24 large sea scallops, side muscles removed, patted dry; 3 firm but ripe nectarines (white or yellow), each cut into 6 wedges; Olive oil, for brushing; 1 1/2 cups fresh corn kernels, cut from 2 large ears of corn; 24 grape or cherry tomatoes, halved; 1/3 cup thinly sliced basil leaves; Fleur de sel; 3/4 cup (loosely packed) fresh basil leaves; 1/4 cup extra-virgin olive oil; Fleur de sel

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Grilled Scallops and Nectarines with Corn and Tomato SaladAya Brackett

This is one of my all-time favorite recipes—with its corn, tomatoes, basil, and unexpected nectarine, it sings out "summer." The first time I made this warm salad, I served it to Michael Newburg and Amelia Hunt, the owners of Falls Brook Organic Farm. Everything was from the market, including the scallops, so Michael and Amelia knew the provenance of every ingredient (including their own basil and tomatoes), which made this delicious dish even better.

Ingredient tip:

Piment d'Espelette is the ground powder of a small, dried, hot red chile grown in Espelette, France. It is available at specialty foods stores and from zingermans.com.

Recipe information

Yield
Makes 6 servings

Ingredients

Dressing:

3 tablespoons fresh lime juice

1 1/2 teaspoons finely grated lime peel

1/8 teaspoon (generous) piment d'Espelette or chili powder

3 tablespoons extra-virgin olive oil

Fleur de sel*

Salad:

24 large sea scallops, side muscles removed, patted dry

3 firm but ripe nectarines (white or yellow), each cut into 6 wedges

Olive oil, for brushing

1 1/2 cups fresh corn kernels, cut from 2 large ears of corn

24 grape or cherry tomatoes, halved

1/3 cup thinly sliced basil leaves

Fleur de sel

Basil Puree:

3/4 cup (loosely packed) fresh basil leaves

1/4 cup extra-virgin olive oil

Fleur de sel

Preparation

For dressing:
Step 1
Whisk lime juice, lime peel, and piment d'Espelette in small bowl. Gradually whisk in oil. Season with fleur de sel and pepper. DO AHEAD: Can be made 1 day ahead. Chill. Bring to room temperature before using.
For basil puree:
Step 2
Blanch basil in small pot of boiling salted water 30 seconds; drain. Squeeze to remove as much water as possible, then coarsely chop. Puree basil and oil in blender until smooth. Transfer to small bowl. Season to taste with fleur de sel. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before using.
For salad:
Step 3
Prepare barbecue (medium-high heat). Brush scallops and nectarines with oil; sprinkle with salt and pepper. Grill scallops until slightly charred and cooked through, about 2 minutes per side. Grill nectarines until slightly charred, about 1 1/2 minutes per side. Transfer scallops and nectarines to plate.
Step 4
Arrange 4 scallops on each of 6 plates. Toss corn and 2 tablespoons dressing in medium bowl. Toss tomatoes with 1 tablespoon dressing in another bowl; season to taste with salt and pepper. Spoon corn around scallops. Scatter tomatoes over corn. Arrange nectarine wedges decoratively on plates. Drizzle some dressing over scallops, then spoon some basil puree over. Sprinkle sliced basil and fleur de sel over corn and tomatoes and serve.
- A type of sea salt; available at some supermarkets and at specialty foods stores.

TagsSalad Scallop Shellfish Seafood Nectarine Stone Fruit Fruit Corn Vegetable Starter Main Dinner Lunch Gluten Free Nut Free Dairy Free Grilling Summer Bon Appétit

Recipe information

Ingredients

Dressing:

Salad:

Basil Puree:

Preparation

For dressing:

Step 1

For basil puree:

Step 2

For salad:

Step 3

Step 4

Recipe notes