warm scallop salad with corn, nectarines, and basil

This week I am getting back on track with my French Fridays with Dorie switch up by making last week’s recipe, Warm Scallop Salad with Corn, Nectarines, and Basil. Some weeks you just need a gimme, and last week was one of those weeks, so Carrot Salad it was.

Despite the fact that my fellow Doristas seemed to unanimously love this salad, I was still a little skeptical. While all of these ingredients are ones that I love separately, I was not entirely convinced that they would all come together into a cohesive dish. It also sounded like it had the potential to be too sweet with all that corn and fruit. But I set my doubts aside and dutifully set about making this dish.

And, as usual, I was happy that I did. I think I recall reading last week that someone described this dish as ‘summer on a plate’ and I would agree with this description. I loved the scallops, I loved the corn, I loved the nectarine, I wasn’t crazy about the lime dressing but it would be easy enough to substitute another one next time. And I particularly loved the basil coulis. In fact, Dorie’s herb coulis recipe has been a brilliant addition to my favorite tricks for pepping up just about any dish. I’ve made it with mint, cilantro, and now basil, and it’s just such a quick and simple trick for adding a bit of flavor.

Now that I have caught up with the rest of the group I am looking forward to next week’s recipe which, by my calculations anyway, will be French Fridays with Dorie’s 100th! Crazy huh! And how appropriate that it will be a dessert.

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12 Responses to warm scallop salad with corn, nectarines, and basil

  1. Cher says:

    I would take this salad over the carrot salad any day 🙂 (although, the carrot salad came together in five minutes – literally)
    I can’t believe that next week is 100 recipes… Hmmmm. Now I am really going to have to think about that post.

  2. Yes, summer on a plate indeed 🙂 Glad you enjoyed! Re the 100th recipe – I can’t quite believe it!!!

  3. dulceshome says:

    Your salads look fabulous!! I’m actually taking a day off (yay!), so will make the carrot salad today between my cupcake baking! I know, it’s hard to believe the 100th recipe (though to be honest, it’s probably only like my 85th or something – I should check!!

    Beautiful job on your salad. Lovely!

  4. I’d rather re-do the scallop salad again than make the carrots for this week. So, I made chocolate cake instead. Great looking salad!

  5. I made my Scallop Salad late but posted it on tuesday! It was incredibly delicious…a huge hit in my house! Yours looks perfect and very pretty, too!

  6. Cakelaw says:

    It looks great Rosa, and so glad that you took the plunge and made it. Most of the time, I like the recipes in this book, with a few exceptions (including the zucchini tagliatele later this month – ewwww).

  7. thekitchenlioness says:

    This Scallop Salad looks wonderful to me and your presentation of this pretty and colorful dish is very nice! Although I did not make this recipe, I made the grated carrot salad, it was nice and easy and since we eat a similar salad once a week, we loved that recipe.

    Have a great Sunday (stay in the shade if you can)!

  8. sanya says:

    I hope to catch up one day too (but I have a long way to go!)
    This salad looks sooo good!
    But I really had to put it off till nectarines are back in season. Can’t wait!

  9. Betsy says:

    I loved this salad way better than the carrot one. Summer on a plate is the perfect moniker. It looks perfect. I really can’t believe the next one is #100. Hope you have a good week.

  10. jora says:

    Your salad is plated so beautifully, looking at it is making me hungry. I know I love the tomato, corn, and basil combination, but I’m still on the fence about the nectarines and scallops. Sometimes I think they’re a great addition, and sometimes I think the salad was a bit muddled. Either way, I definitely enjoyed it. I’m glad you did too.

  11. Mary Hirsch says:

    Scallops and I had a terrible rendezvous many years ago and I haven’t been able to get near one since. So, I skipped the scallop salad and made basil salt!!! Well, someone had to do it. In hindsight, I think I missed out by not putting the “summer on a plate” together and just adding something else on top. There were so many good parts to the salad, as you pointed out, so I think I will go back and do a do-over with some kind of scallop variation. Your Post sorta pushed me over the top about doing that. Nicely done.

  12. Alice says:

    LOL, well I’m glad you made it and enjoyed it! I really liked this one and easily would serve this again with some great big ole diver scallops 🙂

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