Grilled Scallops And Nectarines With Corn And Tomato Salad Food

GRILLED SCALLOPS AND NECTARINES WITH CORN AND TOMATO SALAD

Steps:

• For dressing:
• 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: Can be made 1 day ahead. Chill. Bring to room temperature before using.
• For basil puree:
• 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: Can be made 1 day ahead. Cover and chill. Return to room temperature before using.
• For salad:
• 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.
• 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. A type of sea salt; available at some supermarkets and at specialty foods stores.

FRESH CORN AND TOMATO SALAD

Steps:

• Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

GRILLED SCALLOPS AND NECTARINES WITH CORN AND TOMATO SALAD

Steps:

• MAKE DRESSING
• Whisk the lime juice, lime peel, and piment d'Espelette in a small bowl. Gradually whisk in the oil. Season with fleur de sel and pepper.
• MAKE BASIL PURÉE
• Blanch the basil in a small pot of boiling salted water 30 seconds; drain. Squeeze to remove as much water as possible, then coarsely chop. Purée the basil and oil in a blender until smooth. Transfer to a small bowl. Season to taste with fleur de sel.
• MAKE SALAD
• Prepare a grill to medium-high heat. Brush the scallops and nectarines with oil; sprinkle with salt and pepper. Grill the scallops until slightly charred and cooked through, about 2 minutes per side. Grill the nectarines until slightly charred, about 1 1/2 minutes per side. Transfer the scallops and nectarines to a plate.
• Arrange 4 scallops on each of 6 plates. Toss the corn and 2 tablespoons dressing in a medium bowl. Toss the 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 purée over. Sprinkle the sliced basil and fleur de sel over the corn and tomatoes and serve.
• DO AHEAD
• The DRESSING and BASIL PURÉE can be made 1 day ahead. Cover and chill separately. Bring both to room temperature before using.

GRILLED SCALLOPS WITH PEACHES, CORN AND TOMATOES

Steps:

• Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
• Brush the corn and peaches with the oil, season with salt and pepper and grill until lightly browned all over. Strip the corn kernels off the cobs and chop the peaches; transfer to a large bowl.
• Brush the scallops with oil, sprinkle with salt and pepper and grill until they're brown and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
• Halve the scallops and add them to the bowl along with the tomatoes and herbs. Drizzle with oil, season with salt and pepper and toss to coat.

SCALLOPS AND NECTARINES

Steps:

• Wash and dry scallops; cut large scallops in half.
• In large skillet heat butter; add garlic and scallops, salt and pepper. Cook quickly over high heat, stirring occasionally until scallops begin to brown, about 5 minutes.
• Add nectarines for last 2 or 3 minutes of cooking time. Add lemon juice. Remove from heat and sprinkle dish with parsley.

GRILLED SCALLOP SALAD

Steps:

• Heat a grill pan over high heat. In a small bowl, whisk together oil, orange juice, and vinegar; season with salt and pepper. Place watercress and fennel in a medium bowl, and toss with enough dressing to coat.
• Lightly brush scallops with olive oil, and season with salt and pepper. Grill scallops until just opaque, about 2 minutes per side.
• Divide greens evenly between four plates. Top with 3 scallops each. Drizzle with remaining dressing. Serve immediately.