Name: Grilled Scallops and Nectarines with Corn and Tomato Salad
Yield: Makes 6 servings
Ingredients: 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*; 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; 3/4 cup (loosely packed) fresh basil leaves; 1/4 cup extra-virgin olive oil; Fleur de sel

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Grilled Scallops and Nectarines with Corn and Tomato SaladAya Brackett

This is one of my all-time favorite recipes—with its corn, tomatoes, basil, and unexpected nectarine, it sings out "summer." The first time I made this warm salad, I served it to Michael Newburg and Amelia Hunt, the owners of Falls Brook Organic Farm. Everything was from the market, including the scallops, so Michael and Amelia knew the provenance of every ingredient (including their own basil and tomatoes), which made this delicious dish even better.

Ingredient tip:

Piment d'Espelette is the ground powder of a small, dried, hot red chile grown in Espelette, France. It is available at specialty foods stores and from zingermans.com.

Recipe notes

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