Grilled Scallops and Nectarines with Corn and Tomato Salad

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

Ingredients

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