Warm Scallop Salad with Corn, Nectarines, and Basil

This is what you will need:

For the lime dressing:
• Zest of one lime
• 3 Tablespoons of fresh lime juice
• Pinch of sea salt
• 3 Tablespoons extra-virgin olive oil
For the basil coulis:
• 1/3 cup coursely chopped fresh basil
• 1/3 cup extra-virgin olive oil
• 1 teaspoon fresh lime juice
For the Salad:
• 2 ripe but firm nectarines, halved and pitted
• 12 sea scallops, patted dry, side muscles removed if not already
• sea salt and pepper
• 2 ears corn, husked and kernels cut from cob
• 18 cherry tomatoes
• extra basil leaves, cut chiffonade

This is how you make it:

1. To make the dressing put all dressing ingredients in a mason jar, close the lid, and shake vigorously.
2. Set aside until you are ready to assemble the salad.
3. Put the basil, olive oil, and lime juice in a small processor or blender and process until smooth.
4. Heat a heavy iron pan over a high heat with 1 tablespoon olive oil or just enough to cover the bottom of the pan.
5. Reduce heat to medium and set the nectarines cut side down in the pan and grill for 3 minutes or until lightly browned.
6. Remove with a spatula, set aside, and keep warm.
7. Add just a little more oil to the pan and add the corn kernels and stir with wooden spoon until just heated through.
8. Remove all the kernels to a bowl, add two tablespoons of the lime dressing to the corn and set aside.
9. Cut the tomatoes in half and set aside until you assemble the salad.
10. While pan is still on a medium high heat sear the scallops for 1 1/2 minutes on each side, lightly seasoning with salt and pepper when turned.
11. Remove them from the pan and keep warm.
12. To serve the salad spoon corn on the center of a plate and top with the scallops and tomatoes.
13. Spoon lime dressing over the scallops and dot with the basil coulis.
14. Add a nectarine half to the plate.

Notes