Grilled scallops and nectarines with corn and tomato salad
Indulge in the delightful blend of grilled scallops, juicy nectarines, sweet corn, and vibrant tomatoes in this refreshing summer salad.
Ingredients:
- 3 tablespoons fresh lime juice
- 1 1/2 teaspoons finely grated lime peel
- 1/8 teaspoon (generous) piment d'Espelette or chili powder
- 3 tablespoons extra-virgin olive oil
- Fleur de sel*
- 24 large sea scallops, side muscles removed, patted dry
- 3 firm but ripe nectarines (white or yellow), each cut into 6 wedges
- Olive oil, for brushing
- 1 1/2 cups fresh corn kernels, cut from 2 large ears of corn
- 24 grape or cherry tomatoes, halved
- 1/3 cup thinly sliced basil leaves
- Fleur de sel
- 3/4 cup (loosely packed) fresh basil leaves
- 1/4 cup extra-virgin olive oil
- Fleur de sel
Instructions:
- Mix together lime juice, lime zest, and piment d'Espelette in a small bowl. Slowly add oil while whisking. Season with fleur de sel and pepper. PREP AHEAD: You can prepare this a day in advance. Refrigerate it and make sure to bring it back to room temperature before using it.
- Boil basil in a small saucepan of salted water for 30 seconds; then drain it. Squeeze out excess water from the basil and roughly chop it. Blend the basil with oil in a blender until it becomes smooth. Transfer the mixture to a small bowl. Season with fleur de sel to your liking. PREP AHEAD: You can make this a day ahead. Cover and refrigerate. Let it come back to room temperature before using.
- Get the grill ready (medium-high heat). Coat scallops and nectarines with oil, then sprinkle salt and pepper on them. Grill the scallops until they are a bit charred and fully cooked, approximately 2 minutes on each side. Grill the nectarines until they are slightly charred, which takes about 1 1/2 minutes per side. Transfer the cooked scallops and nectarines to a plate.
- Place 4 scallops on each of the 6 plates. In a medium bowl, mix corn and 2 tablespoons of the prepared dressing. In another bowl, toss tomatoes with 1 tablespoon of the dressing. Season with salt and pepper. Surround the scallops with the corn mixture. Sprinkle the tomatoes over the corn. Artfully place the nectarine wedges on the plates. Drizzle some of the dressing over the scallops, then spoon some of the basil mixture on top. Sprinkle sliced basil and fleur de sel over the corn and tomatoes. Serve.
Summary:
- Calories: 2286 kcal
- Fat: 134 g
- Protein: 133 g
- Carbs: 153 g
- Potassium: 4542 mg
- Magnesium: 370 mg