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Grilled Scallops and Nectarines with Corn and Tomato Salad

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Grilled Scallops and Nectarines with Corn and Tomato Salad

Grilled Scallops and Nectarines with Corn and Tomato Salad

amanda

Equipment

  • - Grill Set (for direct grilling)

  • - Barbecue Plate (grilling-specific plate)

  • - Grill Brush (for cleaning grills)

  • - Meat Tenderizer (not directly related to the recipe but useful if scaling up seafood quantity)

  • - Silicone Basting Brush

  • - Stainless Steel Cutting Board

  • - Sous Vide Precision Cooker (optional, but versatile)

  • - Digital Kitchen Scale

  • - Kitchen Timer

Ingredients

  • 3 tablespoons fresh lime juice

  • 1 1/2 teaspoons finely grated lime peel

  • Espelette or chili powder

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
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