Grilled Scallops and Nectarines with Corn and Tomato Salad

Ingredients

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

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