Grilled Scallops With Peaches, Corn and Tomatoes

• olive oil
• 2 ears corn
• 2 peaches (halved and pitted)
• scallops
• salt and pepper
• 1 cup chopped fresh tomatoes
• chopped parsley

1. Heat a charcoal or gas grill until very hot.
2. Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
3. Brush 2 ears corn, and 2 peaches (halved and pitted) with olive oil; grill until lightly browned.
4. Strip the corn kernels off the cobs, chop the peaches; put in a large bowl.
5. Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until theyre brown on the bottom and release easily from the grill, 2 to 3 minutes.
6. Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.
7. Halve the scallops and add them to the bowl along with 1 cup chopped fresh tomatoes, chopped parsley, basil, or chives, olive oil, salt and pepper.
8. Toss.

olive oil, corn, peaches, salt, tomatoes, parsley

Taken from cooking.nytimes.com/recipes/1014821 (may not work)