"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Thursday, August 9, 2012

Warm Scallop Salad with Corn, Nectarines, and Basil: French Fridays with Dorie

Yum
Warm Scallop Salad with Corn, Nectarine & Basil

This dish was truly worthy of gourmet treatment. I can see how each layer of the dish was designed to be a different taste and texture experience from the topping of Basil Coulis to the sweet grilled nectarine and rich corn salad all brought together by the succulent flavor of grilled scallops.

But I didn't have time for gourmet. I had kids to deal with and the dog really needed a walk. So I simplified this recipe and made it more of a mid-week meal. Here is what I did:

1) While waiting for the skillet to heat up and the water to boil for the corn, I whisked the dressing together in a large mixing bowl.

2) Cooked a bag of frozen corn for 3 minutes and mixed it with the dressing.

3) Pan seared the nectarines and chopped them up into small pieces (I saved one half to try as a layer.) and added it to the corn salad.

4) Chopped the tomatoes added it to the corn salad.

5) Made the basil coulis added it to the corn salad.

6) Walked the dog.

7) Upon my return I pan seared the scallops and served them on top of the corn salad.

I loved the dish. Each bit offered a different flavor experience: sweetness from the nectarine, which really did acquire an almost wine like flavor when grilled, to the brightness of the basil and lime, and the crunch of the corn all topped with one of the simplest and most delicious seafoods: scallops. 


Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 




Related articles
Enhanced by Zemanta

29 comments:

  1. It is going to be interesting to see how everyone composed this salad. I didn't have a good mental image of how it was supposed to look.
    I like the way you put this together (and your shortcuts!)

    ReplyDelete
    Replies
    1. Thanks, yes I really wish Dorie included pictures of all the dishes.

      Delete
  2. oh this sounds very good! I tried scallops once, but they just didn't turn out right. I don't know if I didn't cook them long enough, or too long. I think I'll try again though!

    ReplyDelete
    Replies
    1. I will share with you the secret to good scallops (It is really simple.)
      1) Dry the scallops well. Press paper towels on them.
      2) Make sure the pan you are cooking them is lightly oiled and well seasoned or nonstick.
      3) Make sure the oil is hot (Do the drop of water test it should sizzle).
      4) Once you put the scallops in the pan don't move them for 3 to 4 minutes per side. This is how you get the nice brown crust.
      Good Luck.

      Delete
  3. This looks and sounds so yummy, I can't wait to try it! I don't think I have ever cooked with scallops but have eaten them in restaurants before to this recipe will be a fun new one for me to try!
    annie @ montanasolarcreations

    ReplyDelete
    Replies
    1. Check out my reply to Adelina. I assure you they are actually easy to cook at home and all they need is a little salt for seasoning.

      Delete
  4. oh, heavens, that looks awesome! I'll take one order! :)

    ReplyDelete
  5. Looks great! We enjoyed it too.

    ReplyDelete
  6. Glad you enjoyed this! Love your description of the flavours.

    ReplyDelete
  7. Nice job! I have been absent for a while but hope that somehow I'll be able to make this dish - it sounds so good! Loved your dog and kid issues - I can so relate! I've spent each day this week driving to and from soccer exactly when I would be preparing and eating dinner. And my dog always wants something when I'm in the kitchen!!!

    ReplyDelete
    Replies
    1. Great that your back... kids and pets can side track one.

      Delete
  8. Your salad looks delicious. It was a favorite at our house too.

    ReplyDelete
  9. I passed on this one because I don´t like scallops and nectarines are nowhere to be found. Wonderful pic! You made a great salad Diane. Have a great weekend!

    ReplyDelete
  10. I used frozen corn too - just did not get to the market for fresh. I think I should have let my pan heat up a little more and then I would have gotten a nice crust like you did. Great job!

    ReplyDelete
    Replies
    1. Hot pan dry scallops key! Also if the scallops have been dipped in the chemical they use to keep them fresh they don't brown either. I aways check that the scallops are untreated.

      Delete
  11. We loved this & so curious to see how everyone did with no photo inthe book to limit our creativity. I agree - definitely gourmet!

    ReplyDelete
  12. we loved the layers of flavor from this one too!! :) great job!!

    ReplyDelete
  13. This dish truly was greater than the sum of its parts. All parts seemed so expertly chosen. Great job!

    ReplyDelete
  14. I love the way you adapted this to your schedule - you totally retained the character of the dish. The best part of this dish is how well all the parts come together.

    ReplyDelete
    Replies
    1. Thank you, I'm so glad to be part of this club or I may have made burgers that night. I'm glad I proving to myself that you can cook well even when you are busy.

      Delete
  15. This looks great! After I made it, I realized that it was really all about the ingredients, so I think your version is really spot on. It all gets mixed up in the plate anyway!

    ReplyDelete
    Replies
    1. Thanks, but I could see that tasting the basil sauce on top of the scallop and then getting a bit of nectarine could separate and make the tastes more pronounced?

      Delete
  16. Many things to report and ask. I bought the game Carcassone. Dying to learn how to play that game since I spent several days at Hôtel de la Cité last year. How is your dog? I had a case of scallop food poisoning several years ago and have not been able to get near one ever since. This week I made Salt but loved looking at everyone's lovely salads. Yours, included.

    ReplyDelete
    Replies
    1. I hope you enjoy Carcassone it is one of my son's favorites and he is a serious gamer. My dog is fine though she is a bit gaseous... not very pleasant when she cuddles up to me at night. I still feel so terrible about giving her that bad meat.
      I can understand having a temporary aversion to scallops after having food poisoning from it... probably the worst. but you must return. They only thing that would keep me from seafood would be an allergy.

      Delete
  17. I love the way you made the recipe work for you! It looks terrific. I wasn't willing to do quite the full round of elements either, but I thought it was good.

    ReplyDelete
  18. I like that something so elegant can still come together on a weeknight. I have to admit that I left the nectarines out since the other eater in my house refuses to eat fruit in savory dishes. I really enjoyed this one.

    ReplyDelete
    Replies
    1. That's why I chopped the nectarine up small. I tried to sneak it in.

      Delete
  19. WOW!! That looks so good, Diane. I wouldn't have thought to pair nectarines and corn (not something Southerns usually do). Sounds light and 'bright', I have to try it now. I'll let you know how it turns out. ~ Paula

    ReplyDelete
    Replies
    1. You should join this cooking group. I have put together some of the strangest things and they have been incredible a real culinary education.

      Delete