Grilled Scallops With Peaches, Corn and Tomatoes

1. 1

   Heat a charcoal or gas grill until very hot.

2. 2

   Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.

3. 3

   Brush 2 ears corn, and 2 peaches (halved and pitted) with olive oil; grill until lightly browned.

4. 4

   Strip the corn kernels off the cobs, chop the peaches; put in a large bowl.

5. 5

   Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until theyre brown on the bottom and release easily from the grill, 2 to 3 minutes.

6. 6

   Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.

7. 7

   Halve the scallops and add them to the bowl along with 1 cup chopped fresh tomatoes, chopped parsley, basil, or chives, olive oil, salt and pepper.

8. 8

   Toss.

* Per serving · 4 servings · Values may vary.