Grilled Scallops With Peaches, Corn and Tomatoes Recipe (2024)

“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.

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.

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!

I'm of the opinion that grilled scallops have no business being mixed in a salad. It was certainly a fine meal but I won't make again. However... the grilled peaches, grilled corn, tomatoes and herbs were a wonderful combination.

And yes - made on a grill pan on stovetop and had delicious results!

This was the most delicious dish I've ever made - hands down. Two variations made the meal complete (and extra tasty) for a summer al fresco. Plated entire mixture on a bed of baby arugula and drizzled all with a touch of raspberry balsamic. Serve with Prosecco and a splash of Chambord!

I have to wonder - was this seriously meant to serve 4 people?? That would be 1/2 peach, 1/2 corn cob and 2 scallops per person - seems more like an appetizer. I doubled the ingredients and it served 3. It was delicious, however. so I will make this again. I used basil today but might give a trial of fresh spearmint next time.

Fabulous summer recipe. Very easy. Made it as written and added a splash of rice vinegar to the salad before adding scallops. Used fresh herbs, corn, peaches and tomatoes from our garden and farmers market. Loved the blend of flavors - definitely make again!

Tastes of summer! Added a splash of rice vinegar.

Tastes of summer. Subbed swordfish, added a splash of rice vinegar.

We subbed shrimp since we couldn’t get scallops. Delicious, but it was 2 servings for us, not 4.

Absolutely delicious. Summer on a plate! Used parsley, chives, basil. 4 scallops per person, otherwise as written. So good!

Added basil to the final dish; slivered red onion and Serrano pepper earlier. I think it’s a super dish where ingredients can brown well on the stove in cast-iron or Le Creuset skillet.

This is a wonderful "starter" salad. Tonight we have shrimp rather than scallops, peaches from the backyard tree, fresh sweet corn, cabbage and basil from the garden, and our first handful of "chocolate" grape tomatoes. As the summer goes on, there will be peppers, plums, figs, and tomatoes in abundance. Whatever is on hand, this summer salad accommodates. A drizzle of a lemony vinaigrette is a nice finishing touch.

This was yummy- I mase3 recipes for 4 . I suggest 2 recipes and 2 Iva scallops- very good

I did miso glazed scallops with this recipe and it was amazing. Miso grilled peaches was phenomenal

This is great!! I don’t have a grill and needed to make on my electric stovetop. Next time I’ll cut peaches into chunks because halves didn’t brown well on all sides. And I used white peaches that were at the farmers market that have a creamier consistency. Used frozen corn since the season is over at our market, and heated the market tomatoes. End result, it was a little soupier than the photo, but oh so tasty. Served with whole grains.

Truly excellent meal.As the summer wanes, it will be great with grilled plums or pluots which have a much longer season here in California.

I think this could benefit from more flavor. Next time I will probably just sauté the fresh corn off the cob in butter and olive oil and garlic, and up the fresh herbs. It’s a great combination though!

Great recipe. Added bacon just because I could

I don't have a grille, so I pan-seared the scallops in salted oil, 3 min. per side, and set them on top of the prepared salad. It was fun to add a few other items, like micro greens, tiny mozzarella balls, and thinly sliced red onion. It was almost too pretty to eat!

A previous contributor was right regarding tomatoes. I live in Virginia and Hanover tomatoes are primo and work beautifully. I also agree that recipes can take a rather snooty attitude. Get real, y'all!