Grilled Scallops With Peaches, Corn and Tomatoes

By Mark Bittman

Updated May 1, 2024

Grilled Scallops With Peaches, Corn and Tomatoes
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Total Time
20 minutes
Rating
5(499)
Comments
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The easiest hot-weather supper, this salad benefits from peak-summer ingredients, which need very little prep. You can throw the corn cobs and halved peaches directly on the grill, but if your scallops are small enough to fall through the grates, you should skewer them onto metal skewers or wooden skewers that have been soaked in water. The only thing worse than losing a sweet, meaty scallop into the fire would be overcooking it, so be sure to remove the scallops from the grill before they’re fully opaque.

Featured in: A Dozen Simple Ways to Serve the Perfect Scallop

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Ingredients

Yield:4 servings
  • Olive oil, as needed
  • 2ears corn
  • 2peaches, halved and pitted
  • Salt and pepper
  • 8large scallops
  • 1cup chopped fresh tomatoes
  • Chopped parsley, basil or chives
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

168 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 13 grams protein; 584 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.

  2. Step 2

    Brush the corn and peaches with the oil, season with salt and pepper and grill until lightly browned all over. Strip the corn kernels off the cobs and chop the peaches; transfer to a large bowl.

  3. Step 3

    Brush the scallops with oil, sprinkle with salt and pepper and grill until they’re brown and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.

  4. Step 4

    Halve the scallops and add them to the bowl along with the tomatoes and herbs. Drizzle with oil, season with salt and pepper and toss to coat.

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Ratings

5 out of 5
499 user ratings
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Comments

Mark

“The tomatoes must be...” I don’t understand why people need to speak so authoritatively and be so snobby in these comment sections. I agree that not all tomatoes are created equal but the idea that the dish is literally pointless with anything but garden grown heirloom tomatoes is ridiculous. This phenomenon is especially obnoxious on Italian or French recipes where everyone criticizes the authenticity. Just have fun cooking and stop being so pedantic.

Bill Ahlstrom

Extraordinary! Made it inside on a grill pan. Makes a difference if scallops are fresh/wild, not frozen. Sear the scallops in super hot bacon grease for richer flavor. Tomatoes must be garden grown heirloom -- not hothouse -- for best flavor. Good and easy -- even for a crowd.

Tammy

Laid the scallops on top of the salad rather than mixing in. Loved the dance of peach and chive flavors. Will make as many times as I can until peach season is over!

k elli

didn’t have peaches on hand so substituted a plum and a nectarine and it turned out great. I’m sure peaches would have been better, but it was a light, easy dish and delish…

Good, modifiable

Peaches weren’t available so subbed in a grilled grapefruit, and made scallops on the stove because grilling them is always tricky. Absolutely delicious, even my 10-year-old loved it.

CathyM

Definitely going into the rotation! We grilled the corn and peaches, did the scallops on a pan (they were a bit too small for the grill), added fresh parsley and basil and passed the lemon at the table. Very fresh and delicious! Will try with bacon and jalapeño next time. A very nice salad that could compliment any type of fish, chicken or pork tenderloin. And easy too!! Don't know why it doesn't have more ratings

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