Well, it’s official. Summer is over. Oh sure, according to the calendar it was gone a few weeks ago but was it too much to hope that the few lingering warm days was a sign that summer would hold on just a bit longer? This week brought cooler mornings which make me want to stay in bed and burrow under the covers. I don’t so much mind the cooler evenings because I enjoy sitting on the patio with a glass of wine as the sun goes down but I do hate that the days are getting shorter. I also hate that period of time that it takes for my taste buds to give up the ghost of fresh summer fruits and vegetables and acclimate to the tastes of fall. But every time I walk into the grocery store it becomes more readily apparent that it’s time to focus on root vegetables, pumpkin inspired desserts, and heartier entrees.
I decided to give summer one last hoorah with this recipe inspired from the August 2008 issue of Bon Appetit for Grilled Scallops and Nectarines with Corn and Tomato Salad. It was a delightful combination of fresh fruits, vegetables, herbs, and seafood. Scallops are not something that I am extremely fond of, but having only had them a few times in my life I figured the only way that I’d develop a taste for them is to continue to try them.
Even though this recipe looks complicated, once you read through it you realize that it’s fairly simple. I also think it’s elegant enough for a dinner party. I used a grill pan and prepared this indoors because some days it’s just too much trouble to deal with and today was one of those days.
Paired with a nice glass of chilled Pinot Grigio, this was the perfect farewell to my old friend summer. Until next year!!
Grilled Scallops & Nectarines with Corn & Tomato Salad
Inspired by Bon Apetit
3 tablespoons fresh lime juice
1 1/2 teaspoons finely grated lime peel
1/8 teaspoon (generous) chili powder
3 tablespoons extra-virgin olive oil
salt and pepper, to taste
24 large sea scallops, patted dry
3 firm but ripe nectarines , each cut into 6 wedges
Olive oil, for brushing
1-1/2 cups fresh or frozen corn, thawed
24 grape or cherry tomatoes, halved
salt and pepper, to taste
3/4 cup prepared basil pesto
1/3 cup thinly sliced basil leaves
Whisk lime juice, lime peel, and chili powder in small bowl. Gradually whisk in oil. Season with salt and pepper.
Heat outdoor grill or grill pan to medium-high heat. Brush scallops and nectarines with oil; sprinkle with salt and pepper. Grill scallops until slightly charred and cooked through, about 2 minutes per side. Grill nectarines until slightly charred, about 1-1/2 minutes per side. Transfer scallops and nectarines to plate. Arrange 4 scallops on each of 6 plates. Toss corn and tomatoes and 3 tablespoons dressing in medium bowl, taking care not to crush the tomatoes; season to taste with salt and pepper. Spoon corn and tomatoes around scallops. Arrange nectarine wedges on plates. Drizzle some dressing over scallops, then spoon some basil puree over. Garnish with sliced basil and sea salt and serve.
*Please use organic ingredients when possible.