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Recipes
Grilled Scallops and Nectarines
4 servings
25 minutes total

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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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%