Dorie Greenspan does it again with vibrant Warm Scallop Salad with Corn, Nectarines and Basil. This unusual combination of ingredients made for an elegant summer meal!
Warm Scallop Salad with Corn, Nectarines and Basil
Ahhhh, it’s nice to be back home cooking with my French Fridays with Dorie friends. I am making up last week’s recipe as I love any excuse to buy and make scallops….but much as I adore them, I am the only one in this household who does. To his credit, hubby has tried them a number of times and just has not warmed up to this nor any other mollusk.
Dorie’s recipe combining them with fresh sweet corn and juicy peaches was just plain intriguing. The corn was shucked, steamed (my preference over raw), the nectarines and scallops were grilled, tomatoes sliced and seasoned, and the lime dressing and basil coulis were whipped and processed. All it took was a little arranging and drizzling…and voila, this Warm Scallop Salad with Corn, Nectarines and Basil was perfection on a plate.
The Marvelous Recipe from Dorie Greenspan
This recipe can be found in Around My French Table by Dorie Greenspan. It can also be found on Epicurious.com.
Tip of the day: the scallops will sear best when dried of their juices just before cooking. A quick pat of the top and bottom with a paper towel will suffice.
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