Scallop & Grilled Corn Salad

with Nectarines & Arugula

Scallop & Grilled Corn Salad



18 Scallops
2 ears Corn
3 Nectarines
2 Heirloom Tomatoes
6 cups Arugula
3 Limes
1 tsp Chili Powder
1/2 cup Olive Oil
Salt and Pepper


Preheat your grill.

Rub the corn with oil and salt, and grill until cooked. Cut the kernels off the cob.

Cut the nectarines into quarters, and brush with oil. Mark each side on a grill. Once cooled, cut into cubes.

Slice the tomatoes in half, then cut into half circle wedges.

Season scallops with salt and pepper and grill until cooked through, about 2 minutes per side.

Juice the limes, and combine with olive oil and chili powder. Season with salt and pepper.

In a bowl combine the corn, nectarines, tomatoes, and arugula. Gently toss with the lime vinaigrette. Divide amongst the plates and top each plate with 3 scallops.

You may also substitute the scallops for chicken or your favorite fish.

Wine Pairings