Scallops with Peach, Corn, Tomato and Parsley Salad

Scallops with Peach, Corn, Tomato and Parsley Salsa

• olive oil
• 2 ears corn
• 2 peaches (halved and pitted)
• scallops
• salt and pepper
• 1 cup chopped fresh tomatoes
• chopped parsley

Heat a charcoal or gas grill until very hot.Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.Brush 2 ears corn, and 2 peaches (halved and pitted) with olive oil; grill until lightly browned.Strip the corn kernels off the cobs, chop the peaches; put in a large bowl.Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until they’re brown on the bottom and release easily from the grill, 2 to 3 minutes.Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.Halve the scallops and add them to the bowl along with 1 cup chopped fresh tomatoes, chopped parsley, basil, or chives, olive oil, salt and pepper. Toss.[print-me target=".post-content"]