Grilled Scallops And Nectarines With Corn And Tomato Salad Recipe

Name: Grilled Scallops And Nectarines With Corn And Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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:
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:
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.
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.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Scallops And Nectarines With Corn And Tomato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Scallops And Nectarines With Corn And Tomato Salad

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