Grilled Scallops and Nectarines with Corn and Tomato Salad

Name: Grilled Scallops and Nectarines with Corn and Tomato Salad
Yield: Makes 6 servings
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; 3/4 cup (loosely packed) fresh basil leaves; 1/4 cup 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 fresh basil leaves; Fleur de sel; Special equipment: Gas or charcoal grill

November 7, 2012

Grilled nectarines add an unexpected sweetness to this summer dish. The smoky, buttery scallops and caramelized fruit give farmers’ market corn and tomatoes a new way to shine. And it gets a kick from piment d’Espelette, a French hot red chile ground into a powder, and available at specialty foods stores; but chili powder is a fine alternative.

Recipe notes

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