I love the summer months and certainly all the ways to make salads zing.  This is a lovely salad and one not to miss trying.

 Serves 4

Dressing

•  3 tbsp fresh lime juice
• 1 1/2 tsp grated lime zest
• Pinch of chili powder
• 3 tbsp extra virgin olive oil

Whisk juice, zest and chili powder together, slowly add oil, whisking briskly to incorporate.

Do this the day before.  Put in the fridge overnight, but make sure it is room temperature the day of the party.

Ingredients for Salad

•  16 sea scallops, side muscles removed and pat dry
• 3 ripe but still firm, white nectarines, sliced into wedges
• Extra virgin olive oil for brushing
•  1/3 cup whole corn kernels
• 1 tomato chopped fine
• Julienned basil for decoration

Set bbq on med-high heat.  Brush oil on scallops and nectarine wedges.  Grill scallops until slightly charred but cooked (two minutes each side), grill nectarines about one minute each side (depends on thickness).

Arrange four scallops on each plate. In a bowl, toss the tomatoes in some of the dressing.  Again, in another bowl, toss the corn kernels with some of the dressing. Spoon the corn kernels around the scallops, scatter tomatoes over the corn.  Arrange the nectarine wedges in a decorative pattern. Now, lightly sprinkle the julienned basil over the top.

Note:  If white nectarines are not available in your area, you can use the yellow nectarines.

Okay, who has the wine glasses?