August seems to be flying by! I know it’s only the 10th, but it feels like the month is over already because so much is happening in the next couple of weeks. Before I know it, my daughter will be back to school!
I skipped last week’s French Fridays with Dorie recipe partly because I was on vacation (yay!), but mostly because I am waiting for our garden tomatoes to be ready. I will be making it (tomato-cheese tartlets) as soon as I can!
This week’s recipe is a perfect summer meal called Warm Scallop Salad with Corn, Nectarines, and Basil.
To make the recipe, nectarine halves and sea scallops are quickly grilled and plated. Scatter the plate with fresh corn and halved grape tomatoes, then drizzle with lime dressing. Finally, dot the scallops and veggies with basil coulis (kind of like pesto, but without the garlic, cheese, and pine nuts). The only change I made to the recipe was to briefly cook the corn because I don’t really care for it raw.
I made 3 variations of this recipe. See if you can guess who’s plate is who’s:
1) As written with scallops:
2) With leftover grilled chicken and a token scallop:
3) Buttered corn, tomatoes, grilled hot dog, and ketchup:
My husband and I (I’m sure you guessed the hot dog plate belonged to my daughter) really like the veggies with the lime dressing and basil coulis, but we both felt the flavor of the nectarine didn’t really go with the rest of the dish. I cooked the scallops perfectly and really enjoyed them. My husband said the chicken went well with the flavors too.
I can see making the corn and tomatoes with the lime dressing and basil coulis as a side dish to any number of main dishes, particularly fish or chicken.
This was a perfect meal for the hot week we are having!