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Ingredients
- 1 lime, for zest/juice
- ¼ teaspoon smoked paprika
- 2 tablespoons champagne vinegar
- 1 cup plain Greek yogurt
- 1 teaspoon sea salt, divided
- 1 teaspoon pepper, divided
- 1 large ear corn, husks and silks removed
- 2 firm, ripe white (or yellow) nectarines, halved and pitted
- 16 large sea scallops, patted dry (thawed, if needed)
- 4 tablespoons extra-virgin olive oil, divided
- 16 grape tomatoes, halved
- 1 tablespoon basil paste
- 1 tablespoon water
- 1 cup baby arugula
- 4 large basil leaves, thinly sliced
- 4 slices prosciutto, torn
Steps
- Zest lime (2 teaspoons); squeeze for juice (2 tablespoons). Combine in small bowl: lime zest and juice, paprika, vinegar, yogurt, and ½ teaspoon each salt and pepper until blended; reserve.
- Remove corn husk and silks; slice kernels off cob (1–2 cups) into medium bowl. Scrape cob with back of knife to release remaining juices. Slice each peach half into 3 wedges.
- Heat grill on medium-high. Brush scallops and nectarines with 2 tablespoons oil; sprinkle with remaining ½ teaspoon each salt and pepper. Grill scallops 2 minutes on each side, until slightly charred and opaque. Grill nectarines 1 ½ minutes, turning occasionally, until slightly charred. Remove scallops and nectarines from grill.
- To serve, combine corn and 2 tablespoons reserved dressing. Combine in second bowl: tomatoes, and 1 tablespoon reserved dressing. Combine in third bowl: basil paste, remaining 2 tablespoons oil, and water until blended. Arrange arugula on serving plates and top with 4 scallops per plate.
- Evenly spoon corn mixture around scallops and top corn with tomatoes and nectarines. Drizzle scallops with remaining dressing and basil oil. Garnish with fresh basil, and prosciutto. Serve.
Amount per ¼ recipe serving: Calories 380, Total Fat 17g, Sat Fat 2.5g, Trans Fat 0g, Chol 75mg, Sodium 1300mg, Total Carb 18g, Fiber 2g, Sugars 10g, Protein 38g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 20%