Friday, August 10, 2012
FFWD Warm Scallop Salad with Corn, Nectarines, and Basil
Paul and I got into a little bit of an argument about this recipe. When we sat down to eat I told him that Dorie had said (in the recipe headnotes) that it was a little bit of a stretch to put this in a French cookbook since it was really something she had made in Connecticut, but that she had made it once in France. Paul started to argue that the recipe seemed to have more of a California than a New England influence. I probably should have just smiled and nodded, but I wanted to defend Dorie. I started to argue back that the combination of fresh seafood, corn, and tomatoes is very New England and that he shouldn't be arguing with Dorie, who clearly knows much more about this than he does! Regardless of its origins, we both really enjoyed this salad. It's hard to go wrong with summer produce that's this fresh. I'm not totally sure how I feel about the nectarines - I think they might be better chopped up - they didn't feel like they really incorporated into the salad, but I definitely enjoyed all of the flavors and how easy this was to put together.