INGREDIENTS
2
lbs Scallops
1/4 cup
Basil
1 cup
Cherry tomatoes
3
ears Corn
1
Lemon, zest of
1/4 cup
Mint
1
Nectarine
1/4 cup
Parsley
2 tbsp
Shallot
4
Zucchini, medium
1
Pepper, fresh ground
1/4 tsp
Sea salt
1
Sea salt
1
Grapeseed oil
4 tbsp
Olive oil, extra virgin
1 tbsp
Rice wine vinegar