FFWD – Warm Scallop Salad with Corn, Nectarines, and Basil

Warm scallop salad with nectarines, corn, tomatoes, basil coulis, and lime dressing.

It’s about time we had another scallops recipe in the group – they’re probably my favourite seafood (though mussels run a close second). I also appreciate a recipe that makes use of height-of-summer produce. Chilliwack corn, farm-fresh tomatoes, and basil from my own garden are part of this salad and the taste is phenomenal.

This recipe is really about small parts coming together well. Lime dressing, basil coulis, chopped tomatoes, kernels of corn, all served with grilled or pan-fried scallops and nectarines. They worked together even better than I’d imagined. My presentation, however, was not as pretty as I’d imagined. No matter, we had a delicious dinner.

Every summer I try to make as much use as I can of the succession of fresh, local fruit and vegetables. Every year I feel like I’ve fallen a little short. A recipe like this certainly helps me feel like I’ve succeeded. A gourmet treat full of summer goodness – we’ll be having this again.

You can find many other blogged descriptions of this week’s FFWD recipe here: Warm Scallop Salad with Corn, Nectarines, and Basil

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27 thoughts on “FFWD – Warm Scallop Salad with Corn, Nectarines, and Basil

  1. I agree that a recipe like this one does make us feel successful about using Summer’s bounty, especially love the addition of grilled nectarines and will use them again , maybe with ice cream?
    Enjoyed seeing your garden photos, quite nice;-)

    1. I thought about ice cream, too. Come to think of it, we have a second nectarine in the fridge…
      Thanks for looking at the garden photos. I’m really happy with how it’s been doing.

  2. Teresa, I think you can enjoy Scallops for both of us. I had a bad experience with them once and I just cannot return them to my plate. I’m sad for me also. But, I do like your second choice, mussels. That being said, you made a beautiful plate presentation – it looked colorful as well as delicious. Yes, Summer and Fall are wonderful seasons to enjoy the earth’s bounty and we must take advantage of that.

    1. I’m sorry that happened – it’s awful when you have a bad experience with food. I’m looking forward to more berries before they’re done, September greens, and fresh apples, now.

  3. I think your presentation is lovely. The corn has such a beautiful yellow coloring and looks
    great. This is a perfect recipe for enjoying all the summer veggies, and I, too, have been
    loving my fresh basil and other herbs growing outside my door.

    1. Thanks, Nana – it’s awfully satisfying going out into the garden for herbs that cost a fortune in the store, isn’t it?

  4. I was really surprised how well the flavors came together, too. I see more grilled fruit in our future.
    Your salad is just gorgeous!

  5. It WAS surprising how this came together to be so delicious! I will be making it again with and without scallops. But I think I’ll parboil the corn next time.

  6. Teresa, what a wonderful picture of your delicious salad, unfortunately scallops are not very easy to come by around here but I will have to try this very salad recipe with shrimps, it does sound so summery and wonderful!

  7. We have Silver Queen here in South Jersey. Yes, I always want to maximize the summer fruits and vegetables that are grown here, too, but fall short! But I love to cut out recipes from the local paper that encourages me to continue my cooking experiements. Chilliwack corn, huh? Must grow well and sweet in a short growing season? Anyway, your dish looks delish. I found fresh sea scallops at our local Shop Rite for $15.99 a pound that week.

  8. Good price for the scallops! Our growing season in Vancouver is generally from late March until early November, which is reasonably long, actually. If you want a good climate comparison, think Seattle.

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