Tasty Grilled Scallops and Nectarines with Corn and Tomato Salad

By á-175897

by Dorie Greenspan

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

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

For dressing:

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:

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:

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.

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.

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.