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A salad of scallops, grilled nectarines & sweetcorn


  • Briefly blanch the basil leaves in boiling water for a few seconds. Then drain well, squeeze out any liquid and set aside to cool, before processing with ¼ cup oil and a good pinch of salt until reasonably smooth.
  • In another bowl, whisk the lime zest and juice with ¼ cup olive oil, the paprika and a little salt until well combined. Taste for seasoning and also set aside.
  • Then cut the nectarines in wedges and cook on an oiled ridged grill (or BBQ) until lightly charred. When almost ready, add the scallops and grill for a minute or so on each side, until they ‘plump up’.
  • At the same time, blanch the corn kernels in boiling water until just tender. Drain well and gently toss with the tomatoes, scallops, nectarines and a generous amount of the dressing.
  • Serve the salad warm in a large bowl (or individual ones) and flick the basil oil over the top.
  • nb.  As an alternative to the basil oil, you could just toss in a few fresh, torn basil leaves.


  • ¾ cup fresh basil leaves
  • grated rind of 1 lime
  • juice of 2 limes
  • extra virgin olive oil
  • ¼-½ tspn smoked paprika
  • sea salt
  • 12 wedges firm, but ripe nectarines
  • 12-18 fresh scallops
  • olive oil spray
  • kernels from 2 corn cobs
  • ½ punnet cherry tomatoes, halved

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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