Grilled Scallops With Peaches, Corn and Tomatoes – a delicious recipe with olive oil, corn, peaches, salt, tomatoes, parsley. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat a charcoal or gas grill until very hot.
2
Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
3
Brush 2 ears corn, and 2 peaches (halved and pitted) with olive oil; grill until lightly browned.
4
Strip the corn kernels off the cobs, chop the peaches; put in a large bowl.
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
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
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
Toss.
50
kcal
Calories
11
g
Carbs
2
g
Protein
CarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: olive oil, 2 ears corn, 2 peaches (halved and pitted), scallops, and more.
Yes, Grilled Scallops With Peaches, Corn and Tomatoes falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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