Grilled Scallops And Nectarines With Corn And Tomato Salad

  1. 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:
  2. Blanch basil in small pot of boiling salted water 30 seconds; drain. Squeeze to remove as much water as possible, then coarsely chop. Puree basil and oil in blender until smooth. Transfer to small bowl. Season to taste with fleur de sel. DO AHEAD:
  3. Prepare barbecue (medium-high heat). Brush scallops and nectarines with oil; sprinkle with salt and pepper. Grill scallops until slightly charred and cooked through, about 2 minutes per side. Grill nectarines until slightly charred, about 1 1/2 minutes per side. Transfer scallops and nectarines to plate.
  4. Arrange 4 scallops on each of 6 plates. Toss corn and 2 tablespoons dressing in medium bowl. Toss tomatoes with 1 tablespoon dressing in another bowl; season to taste with salt and pepper. Spoon corn around scallops. Scatter tomatoes over corn. Arrange nectarine wedges decoratively on plates. Drizzle some dressing over scallops, then spoon some basil puree over. Sprinkle sliced basil and fleur de sel over corn and tomatoes and serve.

lime juice, lime peel, piment, extravirgin olive oil, muscles, nectarines, olive oil, corn kernels, grape, basil, fresh basil, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/grilled-scallops-and-nectarines-with-corn-and-tomato-salad-242982 (may not work)

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