Grilled Scallops and Nectarines with Corn and Tomato Salad

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

Ingredients

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

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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