Best Scallops And Nectarines Recipes

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GRILLED SCALLOPS AND NECTARINES WITH CORN AND TOMATO SALAD



Grilled Scallops and Nectarines with Corn and Tomato Salad image

Provided by Dorie Greenspan

Categories     Tomato     Low Cal     Backyard BBQ     Dinner     Nectarine     Seafood     Scallop     Corn     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

Dressing:
3 tablespoons fresh lime juice
1 1/2 teaspoons finely grated lime peel
1/8 teaspoon (generous) piment d'Espelette or chili powder
3 tablespoons extra-virgin olive oil
Fleur de sel*
Salad:
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, cut from 2 large ears of corn
24 grape or cherry tomatoes, halved
1/3 cup thinly sliced basil leaves
Fleur de sel
Basil Puree:
3/4 cup (loosely packed) fresh basil leaves
1/4 cup extra-virgin olive oil
Fleur de sel

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.

GRILLED SCALLOPS AND NECTARINES WITH CORN AND TOMATO SALAD



Grilled Scallops and Nectarines with Corn and Tomato Salad image

Categories     Salad     Tomato     Side     Nectarine     Scallop     Corn     Summer     Chill

Yield Makes 6 servings

Number Of Ingredients 19

FOR DRESSING
3 tablespoons fresh lime juice
1 1/2 teaspoons finely grated lime peel
1/8 teaspoon (generous) piment d'Espelette or chili powder
3 tablespoons extra-virgin olive oil
Fleur de sel
FOR BASIL PURÉE
3/4 cup (loosely packed) fresh basil leaves
1/4 cup extra-virgin olive oil
Fleur de sel
FOR SALAD
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, cut from 2 large ears of corn
24 grape or cherry tomatoes, halved
1/3 cup thinly sliced fresh basil leaves
Fleur de sel
Special equipment: Gas or charcoal grill

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.

SCALLOPS AND NECTARINES



Scallops And Nectarines image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 10m

Yield 8 servings

Number Of Ingredients 7

3 pounds scallops
1/2 cup butter
4 cloves garlic, peeled and minced
Salt and freshly ground black pepper to taste
8 medium-size nectarines, sliced
1/2 cup fresh lemon juice
4 tablespoons chopped fresh parsley

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.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 805 milligrams, Sugar 12 grams, TransFat 0 grams

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