Warm Scallop Salad With Corn, Nectarines, and Basil

French Friday's With Dorie:  Our assignment this week was Warm Scallop Salad With Corn, Nectarines, and Basil.  You prepare this recipe in separate steps and then bring it all together in a delicious salad.   The recipe starts with a tangy lime dressing. Lime juice, lime zest and chili powder are whisked together with olive oil.   You then prepare a Basil Coulis.   Fresh basil, olive oil and a pinch of salt are pureed.  Scallops are  then either grilled  or pan-seared.  I grilled  my scallops and peaches.  I used peaches  because my nectarines were not ripe enough. You are know ready to put everything together.

First, the corn is tossed with the tangy lime dressing. You then place the scallops on a plate surrounded by the corn.  The corn is topped with fresh diced seasoned tomatoes.  A nectarine half (in my case peach half) is placed on the corner of the plate.  You then spoon some lime dressing over the scallops.  Then top them with basil coulis.  You also dot the corn and tomatoes with the coulis.  Shredded basil is sprinkled over the corn and tomatoes.   Your salad is ready to serve.
This salad was quite good.  I loved the flavor of the lime dressing.  The grilled peach added a nice flavor to the salad.  I served the salad as a light dinner and it was a very satisfying and delicious meal.

This recipe can be found on pages 320-321 in "Around My French Table."

Tangy Lime Dressing

Warm Scallop Salad With Corn, Nectarines, and Basil

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