This week’s French Fridays with Dorie is Warm Scallop Salad with Corn, Nectarines and Basil, which is a very summery salad and it made a wonderful meal. You grill nectarines and scallops and arrange everything on a plate with fresh corn, basil and whatnot. I added a bit more whatnot. Notes below.
Notes:
1. Tossed the dressing with a little spinach (maybe 1/2 cup per person) and added in some of the basil coulis in there, as mine did not stay bright green, because it was hot and chose not to blanch my basil.
2. I skipped the tomatoes, but I added feta and chopped green onions.
3. I did two scallops per person because they were huge scallops.
4. I added a splash of white balsamic to the dressing.
5. I served toasted bread on the side.
6. We’re not supposed to list the recipe, but it’s over at epicurious.com if you want to make it!
My photos are below and here’s a link to everyone’s posts.
Scallops! These were big and delicious, I got them at Flying Fish.
Nectarines, sliced and ready to grill-pan.
Grilling…
I just grill-panned the scallops too.
Fresh corn tossed with a little of the dressing and basil coulis.
Building the salad — spinach first, then scallops and corn around the plate.
Mmmm…scallopy.
I love how you personalized this recipe – we did, too. And your green plates really set it off. Very nicely done!
I like all your “what nots” and the green does really set off the colors in the dish. Lovely.
It looks golden and delicious – great job on the salad.
Your salad looks delicious:) I like the use of the feta cheese and the white balsamic vinegar. Great idea! Have a nice weekend:)
I love the idea of mixing the dressing with spinach. Beautifully done.
Looks great! I like the changes you made. Really, I thought the tomatoes got lost in the salad.
love your photos!! everything looks delicious!
Susan: Thanks! Yeah, I love recipes where you can add or omit easily!
Cher: Thank you!
Cakelaw: Thanks!
Geraldine: You have a nice weekend too! And thanks!
Diane: Thanks! The spinach worked really well here.
Lola: Tomatoes lately have not been my favorite thing, plus I also wasn’t sure how the nectarine/tomato combo would be so I just decided to skip. And thanks!
Alice: Thank you so much!
Love your adaptation of this salad – it looks delicious. The depth of field on your first photo is just gorgeous, too.
I would nearly go out and buy a grill pan (one of the few I don’t yet have) if I could have a salad that looks as lovely as yours.
Your salad just seemed to pop off that plate. It’s interesting to me how well the two play together. I like the creativity you always bring to FFWD recipes and you certainly did that again this week. Nice job.
You got such a perfect sear on your scallops! I’m jealous! I don’t think I let my pan heat up for long enough – I was too impatient to eat this yummy salad. I love your add-ins, especially the green onions because I add them to almost everything too!
Your dish looks phenomenal! I switched the dressing a bit too, but I thought it was great. Of course, toasty bread is always a great idea. I like the spinach too! Happy that you liked it!
Nice whatnots! I really loved this one. I was pleasantly surprised by the basil coulis. I did end up blanching the basil, and it stayed emerald green for a couple days while I used it up on everything I ate. So summery.
Teresa: Thank!
Trevor: I don’t know what I would do without my grill pan. Seriously. You should get one. And thanks!
Mary: Thank you so much!
Maggie: I tried to be really patient in letting my pan heat up, but I understand not being able to wait that long
Candy: I’m glad you liked it too!
Betsy: I shouldn’t have skipped that part. I’m glad your basil stayed so nice and green! And yep, very summery