Grilled Scallops and Nectarines with Corn and Tomato Salad

Grilled Scallops and Nectarines with Corn and Tomato Salad
Photo by Aya Brackett

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • ¾ cup (loosely packed) fresh basil leaves
  • 1/8 teaspoon (generous) piment d'Espelette or chili powder
  • Fleur de sel
  • Olive oil
  • 1 ½ cups fresh corn kernels, cut from 2 large ears of corn
  • ¼ cup extra-virgin olive oil
  • + 8 more ingredients
    • Fleur de sel
    • 1/3 cup basil
    • 1 lime
    • 24 grape or cherry tomatoes
    • 24 large sea scallops
    • 3 tablespoons fresh lime juice
    • Fleur de sel*
    • 3 firm but ripe nectarines (white or yellow)

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. Blanch basil in small pot of boiling salted water 30 seconds; drain. Squeeze to remove ...

View full recipe at Epicurious

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