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Grilled Scallops and Nectarines with Jersey Corn and Tomato Salad

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course, Salad
Cuisine: American
Servings: 4 - 6 servings

Ingredients

For the Salad Dressing:

  • 3 tablespoons fresh lime juice
  • teaspoons lime peel finely grated
  • teaspoon chili powder
  • 3 tablespoons olive oil extra virgin
  • sea salt to taste

For the Basil Puree

  • ¾ cup fresh basil leaves loosely packed
  • ¼ cup olive oil extra virgin
  • sea salt to taste
  • black pepper freshly ground, to taste

For the Salad

  • 24 sea scallops side muscle removed and patted dry -- (If you can't find day boat, diver or dry scallops, opt for frozen)
  • 3 ripe nectarines or peaches, cut into 6 wedges
  • olive oil for brushing on scallops and nectarines while grilling
  • cups fresh corn kernels corn. cut from 2 large ears of fresh
  • 24 grape tomatoes cut in half
  • cup basil leaves thinly sliced, for garnish
  • salt & freshly ground black pepper to taste

Instructions

How to Prepare Dressing

  • In a small bowl, whisk together the lime juice, lime peel and chilly powder. When combined, slowly add the oil while whisking quickly.
  • Season with salt and pepper to taste.

How to Prepare Basil Puree

  • Start by blanching the basil leaves in a small pot of boiling water that has been salted for just 30 seconds. Drain in a colander and squeeze as much of the water as you can out of the basil.
  • Coarsely chop up the basil.
    The article suggests to use a blender to puree the basil with oil, but I found the blender we had available at the beach house we were renting didn't do a very good job. If you have a mini food processor, try that. If not, I would chop the basil up fine by hand and then whisk together with the oil.
  • Season with some sea salt.

How to Prepare the Salad

  • Get your grill to a medium high heat. If using a gas grill, this can take 10 to 15 minutes to get the grate hot.
    A big mistake lots of home cooks make is they turn the gill on, wait a couple of minutes and start grilling. Always preheat the grill the same way you preheat your oven before baking or roasting.
  • Brush some olive oil on the scallops and nectarines and season with some salt and pepper.
  • Grill the scallops until they are slightly grilled and cooked through.
    The article says this takes about 2 minutes per side but everyone's grill is different and found that it took a little longer.
  • Be sure the scallops are completely dry or they will steam and not give you the charring. I think this is one of the many mistakes I made with this dish.
  • Grill the nectarine sections until slightly charred. Again, depending on your grill, this could take 1½ to 3 minutes per side. Remove and reserve the scallops and peaches until ready to plate.

Plating the Scallops:

  • If serving 6, arrange 4 scallops on 6 plates. Just before serving, toss 2 tablespoons of dressing with the corn and 1 tablespoon of dressing with the tomatoes. Season both with salt and pepper to taste.
  • Spoon a little corn around the scallops and "scatter" the tomatoes over the corn. Tastefully arrange the nectarine slices on the plate and drizzle a little dressing over the scallops.
  • Finish the plate with a little basil puree & sea salt over the corn and tomatoes.

Notes

Both the Dressing and the Basil can be prepared 1 day ahead of when you are going to make this recipe but be sure to remove from the refrigerator and bring to room temperature before using.