Scallops with Peach, Corn, Tomato and Parsley Salsa
- olive oil
- 2 ears corn
- 2 peaches (halved and pitted)
- salt and pepper
- 1 cup chopped fresh tomatoes
- chopped parsley
Heat a charcoal or gas grill until very hot.
Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
Brush 2 ears corn, and 2 peaches (halved and pitted) with olive oil; grill until lightly browned.
Strip the corn kernels off the cobs, chop the peaches; put in a large bowl.
Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until they’re brown on the bottom and release easily from the grill, 2 to 3 minutes.
Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.
Halve the scallops and add them to the bowl along with 1 cup chopped fresh tomatoes, chopped parsley, basil, or chives, olive oil, salt and pepper. Toss.