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.
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.