PAN FRIED SCALLOPS AND NECTARINES WITH CORN AND TOMATO SALAD
3 tablespoons fresh lime juice
1 1/2 teaspoons finely grated lime peel
1/8 teaspoon chili powder
3 tablespoons olive oil
24 large sea scallops
2 firm but ripe nectarines, each cut into 8 wedges
1 1/2 cups fresh corn kernels, cut from 2 ears of corn
24 grape or cherry tomatoes, halved
1/3 cup thinly sliced basil leaves
Whisk lime juice, lime peel, and chili powder in a small bowl. Gradually whisk in oil.
Season to taste with sea salt and freshly ground pepper.
Heat 2 tablespoons of olive oil, in a pan over medium-high heat. Season scallops and nectarines with salt and pepper, cook until brown and cooked through.
Arrange scallops on 4 plates. Place corn and tomatoes in a medium bowl, toss with 2 tablespoons of dressing, season to taste with salt and pepper.
Spoon corn-tomato mixture on top of scallops, arrange nectarine wedges decoratively on plates.
Drizzle remaining dressing over salad, then sprinkle with sliced basil and sea salt.
Recipe adapted from Bon Appetit, August 2008