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Grilled Scallops and Nectarines with Corn and Tomato Salad Recipe

Grilled Scallops and Nectarines with Corn and Tomato Salad Recipe

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Grilled Scallops and Nectarines with Corn and Tomato Salad

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Ingredients

Count

Nutrition

239

Calories

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Ingredients:

Serving

3 tbsp fresh lime juice
1 1/2 tsp finely grated lime peel
1/8 tsp ( generous ) piment d'espelette or chili powder
3 tbsp 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
24 grape or cherry tomatoes, halved
1/3 cup thinly sliced basil leaves
fleur de sel
3/4 cup ( loosely packed) fresh basil leaves
1/4 cup extra-virgin olive oil
fleur de sel

Directions:

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.
Ingredient tip: Piment d'Espelette is the ground powder of a small, dried, hot red chile grown in Espelette, France. It is available at specialty foods stores and from .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	239.03 Kcal (1001 kJ)
Calories from fat	158.62 Kcal
		% Daily Value*
Total Fat	17.62g	27%
Sodium	2.18mg	0%
Potassium	272.85mg	6%
Total Carbs	19.4g	6%
Sugars	8.45g	34%
Dietary Fiber	2.64g	11%
Protein	2.27g	5%
Vitamin C	6.9mg	11%
Iron	0.1mg	0%
Calcium	11.3mg	1%

Amount Per 100 g
Calories	166.66 Kcal (698 kJ)
Calories from fat	110.6 Kcal
		% Daily Value*
Total Fat	12.29g	27%
Sodium	1.52mg	0%
Potassium	190.24mg	6%
Total Carbs	13.53g	6%
Sugars	5.89g	34%
Dietary Fiber	1.84g	11%
Protein	1.58g	5%
Vitamin C	4.8mg	11%
Calcium	7.9mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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