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Grilled Scallops and Nectarines with Corn and Tomato Salad


Grilled Scallops and Nectarines with Corn and Tomato Salad Recipe

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*
  • 3/4 cup (loosely packed) fresh basil leaves
  • 1/4 cup 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*
Directions:
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Rank

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