Grilled Scallops and Nectarines with Corn and Tomato Salad

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

Ingredients

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

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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