Grilled Scallops and Nectarines with Corn and Tomato Salad


(Serves 6)

Ingredients for dressing:
3 tablespoons fresh lime juice
1 1/2 teaspoons finely grated lime peel
1/8 teaspoon smoked paprika
3 tablespoons extra-virgin olive oil
Sea salt

Basil Puree
3/4 cup (loosely packed) fresh basil leaves
1/4 cup extra-virgin olive oil
Sea salt

24 large sea scallops, side muscles removed, patted dry
3 firm but ripe nectarines (white or yellow), pitted, cut into 6 wedges
Olive oil, for brushing
1 1/2 cups fresh corn kernels (cut from 2 large ears of corn)
24 grape tomatoes, halved
1/3 cup basil leaves, thinly sliced
Sea salt


To Make dressing:
Whisk lime juice, lime peel, and paprika in small bowl. Gradually whisk in oil. Season with sea salt and pepper.

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 sea salt.

Heat grill on 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 sea salt over corn and tomatoes and serve.