Grilled Scallops and Nectarines with Corn and Tomato Salad

Name: Grilled Scallops and Nectarines with Corn and Tomato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 24 grape or cherry tomatoes, halved; 0 teaspoons (generous) piment dEspelette or chili powder; 6 servings Fleur de sel; 177 milliliters (loosely packed) fresh basil leaves; 355 milliliters fresh corn kernels, cut from 2 large ears of corn; 3 Tbsps fresh lime juice; 2 teaspoons finely grated lime peel; 3 firm but ripe nectarines (white or yellow), each cut into 6 wedges; 59 milliliters extra-virgin olive oil; 24 larges sea scallops, side muscles removed, patted dry

Grilled Scallops and Nectarines with Corn and Tomato Salad is a gluten free and vegan recipe with 6 servings. One serving contains 159 calories, 3g of protein, and 10g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of but nectarines, lime peel, corn kernels, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Whisk lime juice, lime peel, andpiment d'Espelette in small bowl. Graduallywhisk in oil. Season with fleur de sel andpepper. DO AHEAD: Can be made 1 dayahead. Chill. Bring to room temperaturebefore using.

Ingredients you will need

Fleur De Sel

Lime Juice

Lime Peel

Cooking Oil

Equipment you will use

Whisk

Bowl

Blanch basil in smallpot of boiling salted water 30 seconds;drain. Squeeze to remove as much wateras possible, then coarsely chop. Puree basiland oil in blender until smooth.

Ingredients you will need

Basil

Water

Cooking Oil

Equipment you will use

Blender

Transfer tosmall bowl. Season to taste with fleur de sel.DO AHEAD: Can be made 1 day ahead.Cover and chill. Return to room temperaturebefore using.

Ingredients you will need

Fleur De Sel

Equipment you will use

Bowl

Prepare barbecue (medium-highheat).

Brush scallops and nectarines withoil; sprinkle with salt and pepper. Grill scallopsuntil slightly charred and cooked through,about 2 minutes per side. Grill nectarinesuntil slightly charred, about 1 1/2 minutes perside.

Ingredients you will need

Salt And Pepper

Nectarine

Scallops

Equipment you will use

Grill

Transfer scallops and nectarines to plate.

Ingredients you will need

Nectarine

Scallops

Arrange 4 scallops on each of 6 plates.Toss corn and 2 tablespoons dressingin medium bowl. Toss tomatoes with 1tablespoon dressing in another bowl; seasonto taste with salt and pepper. Spoon cornaround scallops. Scatter tomatoes over corn.Arrange nectarine wedges decoratively onplates.

Ingredients you will need

Salt And Pepper

Nectarine

Scallops

Tomato

Corn

Equipment you will use

Bowl

Drizzle some dressing over scallops,then spoon some basil puree over.

Ingredients you will need

Scallops

Basil

Sprinklesliced basil and fleur de sel over corn andtomatoes and serve.* A type of sea salt; available at somesupermarkets and at specialty foods stores.

Ingredients you will need

Sea Salt

Basil

Corn

Piment d'Espeletteis the ground powder of a small, dried, hotred chile grown in Espelette, France. Itis available at specialty foods stores and from zingermans.com.

Ingredients you will need

Allspice

Chili Pepper

Equipment

Ingredients

Servings:

grape or cherry tomatoes, halved 0teaspoons

(generous) piment d'Espelette or chili powder 6servings

Fleur de sel 177milliliters

(loosely packed) fresh basil leaves 355milliliters

fresh corn kernels, cut from 2 large ears of corn 3Tbsps

fresh lime juice 2teaspoons

finely grated lime peel 3

firm but ripe nectarines (white or yellow), each cut into 6 wedges 59milliliters

extra-virgin olive oil 24larges

sea scallops, side muscles removed, patted dry

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.