This week's French Friday with Dorie recipe is warm scallop salad with corn, nectarines and basil. As nectarines are not in season here (it's winter!), I used tinned peaches in their stead.
I found making the basil coulis a bit of a faff that I could do without. I think I would have been better to take my tube of ready to eat basil out of the fridge rather than make this basil coulis from scratch, and ended up with virtually the same result.
Overall, I enjoyed this salad - what's not to love about pan fried scallops. The corn fascinated me, because it is not cooked in the usual way - rather, a lime dressing is drizzled over the uncooked kernels, presumably "cooking" it in acid, like the meat in a tartare. However, this is definitely a summer dish, and I think I would have enjoyed it more if it had been warmer than 10 degrees celsius outside.
To see what the other Doristas thought of this dish, visit the LYL section of the FFwD website.
Yes, this was summer on a plate - but it was an enjoyable change up of the salad theme.
ReplyDeletePeaches were a good idea!
What an unusual combination of ingredients! :o
ReplyDeleteWhat a great idea using canned peaches:) Your salad looks wonderful!. Have a great weekend!
ReplyDeleteI always forget you're in the Southern Hemisphere! Your salad looks delicious!
ReplyDeleteThis is a really unique and beautiful salad :D
ReplyDeleteCheers
Choc Chip Uru
Canned peaches were a good idea and I bet they tasted great after heating. In fact, I'm thinking how good they would be over vanilla ice cream. You need to launch a protest; we tend to forget not everyone lives in the northern hemisphere!
ReplyDeletewe were making a basil pesto anyways so we used that instead of the coulis! :)
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You'll have to try it again in summer - it really benefits from all the fresh ingredients.
ReplyDeleteIt is sooo hot here, this would be a perfect dinner!
ReplyDeleteI agree this is a Summer dish! Your salad looks delicious;-)
ReplyDeleteTubed basil? Never heard of it but I MUST HAVE IT! And yes, I'm sure that would have been just fine. I ended up cooking the corn as lime juice cooking of a veggie really doesn't work for me. (Its not chemically possible anyway...) I would say that your plate is the first I've seen with enough scallops for ME! Good job there!
ReplyDeleteI didn;t get a chance to make this one but that corn with the lime really sounded good. Very colorful.
ReplyDeleteToo true, I just got around to making this dish last night (so I will post it next week) and my husband declared that it tasted like summer on a plate.
ReplyDeleteSeems somewhat unkind to have to hear our summer blathering about all our fruits and vegetables when you, on the other side of the Equator, are into winter produce. Still you are making the best of it, week after week, and, you're right, what's not to like about pan-fied scallops. (Although I'm not a scallop lover at all.) I have never heard the term "faff" before. Love the sound of that.
ReplyDeleteGlad you enjoyed! I just threw my basil into the dressing - I get the fussiness part. Yours looks delicious!
ReplyDeleteI agree with everyone who is saying that this is summer on a plate, so what a challenge for you to make this in winter. Do yourself a favor and remember to make this for yourself in 6 months when all the ingredients are seasonal for you.
ReplyDeleteThat's a lot of food on a plate! Interesting to read about it and the cooking method for the corn. I like how you just jump in and make it work for you regardless of the fact that you are opposite in seasons from most of the rest of us. I need to pull my book out and start cooking from it again.
ReplyDeleteKudos to you for making such a summery dish in the middle of your winter! It looks wonderful…glad you enjoyed it!! I made mine late…will definitely make again!
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