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