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Summer Tomato and Stone Fruit Salad with Pan Seared Scallops

Summer Tomato & Stone Fruit Salad with Pan Seared Scallops


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Serves
2
Prep
15 min
Cook
45 min

Ingredients

For the Salad:
3–4 heirloom tomatoes of varying sizes
1 white nectarine, ripe but not overripe
1 yellow peach, ripe but not overripe
1 ear of corn
1 bunch of basil
4 strips of bacon
10 scallops
2 Tbsp minced chives
1 tsp Maldon salt
½ tsp salt
Fresh cracked pepper 

For the Dressing:
10 oz red or yellow cherry tomatoes
1 medium garlic clove
3 Tbsp white balsamic vinegar
½ c olive oil
½ tsp salt
¼ tsp pepper

Directions

Preheat the grill to high. Shuck the ear of corn, and once the grill is preheated (about 500˚ F), grill the corn until some kernels are charred, turning occasionally—about 15 minutes. Set the corn aside to cool and cut the grill. 

While the corn is grilling, slice the tomatoes into ⅓"-thick slices and place them on a sheet tray. Lightly sprinkle with ½ tsp salt and fresh cracked pepper to taste. Slice down the side of the peach and nectarine, separating the halves. Slice the halves into crescent moon shapes and set aside. Mince the chives as long or short as you’d like. Pick a few leaves of basil. 

Make the tomato vinaigrette by adding the cherry tomatoes, garlic clove, white balsamic, salt and pepper to a high powered blender or food processor. Blitz the ingredients until smooth (if you are using a food processor, it may be helpful to smash the garlic ahead of placing it in the bowl). Once the ingredients are smooth, slowly drizzle in olive oil to allow for emulsification (this will keep the dressing from separating when you go to plate it). 

Once the dressing is done, place the bacon in a cold pan and turn the heat to medium low. Cook the strips, flipping once, until crispy—about 10 minutes. While the bacon is cooking, pat the scallops dry and lightly season with salt. Place the bacon on a towel to drain, but turn the heat to medium high, searing the scallops in the bacon fat until a golden brown crust forms—about 2 minutes on each side. 

While the scallops cook, slice the corn kernels from the cob. 

Once the scallops are resting, begin to build the salad: Pour a shallow pool of the vinaigrette on the bottom of the plate. Place the tomatoes on top of the vinaigrette in a single layer. Layer the peaches on top of the tomatoes. Crumble the bacon on top of the peaches and tomatoes. Place the scallops amongst those components. Sprinkle the corn kernels, chives and basil leaves over the whole dish, and finish with the Maldon salt and a few cracks of fresh pepper. If you’d like to finish the whole thing with a drizzle of high quality olive oil, that would be stunning!