Grilled Scallops and Nectarines with Jersey Corn and Tomato Salad
Sweet grilled scallops and nectarines pair with fresh corn and tomatoes for a fast, smoky summer dinner packed with bright, seasonal flavors.
Servings: 4 - 6 servings
Equipment
- grill - gas or charcoal
Ingredients
For the Salad Dressing:
For the Basil Puree
For the Salad
- 24 sea scallops side muscle removed and patted dry -- (If you can't find day boat, diver or dry scallops, opt for frozen)
- 3 ripe nectarines or peaches, cut into 6 wedges
- olive oil for brushing on scallops and nectarines while grilling
- 1½ cups fresh corn kernels corn. cut from 2 large ears of fresh
- 24 grape tomatoes cut in half
- ⅓ cup basil leaves thinly sliced, for garnish
- salt & freshly ground black pepper to taste
Instructions
Prepare the Salad
- Combine fresh corn kernels, chopped tomatoes, herbs, olive oil, salt, and pepper in a bowl.
Taste the tomatoes first. If they lack sweetness, add a tiny splash of balsamic vinegar to brighten the salad.
Prep the Nectarines
- Slice the nectarines into wedges and lightly brush them with oil. Firm-ripe nectarines hold together better on the grill than overly soft fruit.
Dry & Seson the Scallops
- Pat the scallops very dry with paper towels. Remove the small side muscle if still attached. Lightly oil and season with salt and pepper.
Dry the scallops, then brown them further to develop more flavor.
Preheat the Grill
- Heat the grill to medium-high or high heat and clean the grates well. A properly heated grill helps prevent sticking and improves caramelization.
Grill the Nectarines
- Place nectarines cut-side down first, then grill for about 1–2 minutes, until lightly caramelized.Don’t move them too early or you’ll lose the grill marks.
Grill the Scallops
- Place scallops directly over high heat and grill 2–3 minutes per side.
Once the scallops release easily from the grill, they’re usually ready to flip.
Assemble the Dish
- Spoon the corn and tomato salad onto plates. Top with grilled nectarines and scallops.
Finish with flaky salt, fresh herbs, and a drizzle of olive oil for restaurant-style flavor.
Notes
Both the Dressing and the Basil can be prepared 1 day ahead of when you are going to make this recipe but be sure to remove from the refrigerator and bring to room temperature before using.