French Fridays with Dorie – Haiku
Make some lime dressing
Prepare corn and tomatoes
Then sear some scallops
What is a coulis?
A fancy word for puree
This one has basil
Cook a nectarine?
You ask the question, but no!
It really tastes good.
Three, four, five, or more…
How many scallops to eat?
I will eat them all
Warm Scallop Salad with Corn, Nectarines, and Basil
As far as I’m concerned the best reason to cook scallops at home (as opposed to ordering them at restaurants) is that you can eat more than the usual piddly amount most restaurants will plate for you. I get it that these are expensive delicacies but I am usually found wanting for more after my plate is done.
My adaptation here provides for actually cooking the corn. It must be another of her madcap Parisian proclivities, using raw corn, but it is something I don’t prefer. Even when I’m in Paris. I also reduced the number of servings since I was cooking for one tonight. Scallops are expensive even when you are cooking them at home!
Even so, what should have been enough for four provided nicely for two: myself last night, and my lunch today. Finally enough scallops for dinner!
Adapted from “Around My French Table” by Dorie Greenspan
This is what you will need:
- Zest of one lime
- 3 Tablespoons of fresh lime juice
- Pinch of sea salt
- 3 Tablespoons extra-virgin olive oil
- 1/3 cup coursely chopped fresh basil
- 1/3 cup extra-virgin olive oil
- 1 teaspoon fresh lime juice
- 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:
- To make the dressing put all dressing ingredients in a mason jar, close the lid, and shake vigorously.
- Set aside until you are ready to assemble the salad.
- Put the basil, olive oil, and lime juice in a small processor or blender and process until smooth.
- Heat a heavy iron pan over a high heat with 1 tablespoon olive oil or just enough to cover the bottom of the pan.
- Reduce heat to medium and set the nectarines cut side down in the pan and grill for 3 minutes or until lightly browned.
- Remove with a spatula, set aside, and keep warm.
- Add just a little more oil to the pan and add the corn kernels and stir with wooden spoon until just heated through.
- Remove all the kernels to a bowl, add two tablespoons of the lime dressing to the corn and set aside.
- Cut the tomatoes in half and set aside until you assemble the salad.
- 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.
- Remove them from the pan and keep warm.
- To serve the salad spoon corn on the center of a plate and top with the scallops and tomatoes.
- Spoon lime dressing over the scallops and dot with the basil coulis.
- Add a nectarine half to the plate.
The original recipe can be found here