Warm scallop salad with corn, nectarines, and basil from Around My French Table: More Than 300 Recipes from My Home to Yours (page 320) by Dorie Greenspan

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Notes about this recipe

  • chawkins on July 16, 2017

    This was delicious. I used frozen corn, blanched in boiling water and iced down, a large vine-riped tomato cut into chunks and basil from the garden. Had trouble making the coulis because I halved the recipe, the amount for was too small even for the mini processor, probably should have used the blender instead.

  • Laura on August 08, 2012

    Pg. 320. This recipe screams "Summer on a plate!" Having just returned from the farmers market with ALL of the main ingredients, making this was a no-brainer. It was easy to assemble and we thoroughly enjoyed it. I grilled the scallops, but next time I would prefer a pan-sear. I used sungold cherry tomatoes which were delicious. My biggest quibble was with the corn -- it is not cooked, just tossed with a small amount of a lime/chili dressing. I really would have preferred it cooked, as that brings out more of the sweet corn flavor, so I would do that next time. The star of the show? The grilled nectarines. So delicious. Also, no reason you couldn't sub peaches for the nectarines.

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