Name: Grilled Scallops and Nectarines with Corn and Tomato Salad
Yield: 6 Servings
Ingredients: 3 tablespoons fresh lime juice; 1 1/2 teaspoons finely grated lime peel; 1/8 teaspoon (generous) piment d'Espelette or chili powder; 3 tablespoons extra-virgin olive oil; Fleur de sel*; 3/4 cup (loosely packed) fresh basil leaves; 1/4 cup extra-virgin olive oil; Fleur de sel*; 24 large sea scallops, side muscles removed, patted dry; 3 firm but ripe nectarines (white or yellow), each cut into 6 wedges; Olive oil, for brushing; 1 1/2 cups fresh corn kernels, cut from 2 large ears of corn; 24 grape or cherry tomatoes, halved; 1/3 cup thinly sliced basil leaves; Fleur de sel*

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