Grilled Scallops With Peaches, Corn and Tomatoes

By Mark Bittman

Updated November 4, 2025

  • Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Media 1 of 1
Total Time
20 minutes
Rating
5(556)
Comments
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The easiest hot-weather supper, this salad benefits from peak-summer ingredients, which need very little prep. You can throw the corn cobs and halved peaches directly on the grill, but if your scallops are small enough to fall through the grates, you should skewer them onto metal skewers or wooden skewers that have been soaked in water. The only thing worse than losing a sweet, meaty scallop into the fire would be overcooking it, so be sure to remove the scallops from the grill before they’re fully opaque.

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Ingredients

Yield:4 servings

  • Olive oil, as needed

  • 2 ears corn

  • 2 peaches, halved and pitted

  • Salt and pepper

  • 8 large scallops

  • 1 cup chopped fresh tomatoes

  • Chopped parsley, basil or chives

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 19 milligrams cholesterol; 168 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 3 grams fiber; 584 milligrams sodium; 13 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.

  2. Step 2

    Brush the corn and peaches with the oil, season with salt and pepper and grill until lightly browned all over. Strip the corn kernels off the cobs and chop the peaches; transfer to a large bowl.

  3. Step 3

    Brush the scallops with oil, sprinkle with salt and pepper and grill until they’re brown and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.

  4. Step 4

    Halve the scallops and add them to the bowl along with the tomatoes and herbs. Drizzle with oil, season with salt and pepper and toss to coat.

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Ratings

5 out of 5
556 user ratings
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Comments

Mark

“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.

Bill Ahlstrom

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.

DJ

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.

judy

Made this and it was delicious but I tweaked based on what I had on hand which was 1 lb of scallops, two ears of corn, 1 large peach and maybe 3/4 pint of little tomatos. Did everything on the grill but the scallops (on skewers) did stick quite a bit and fell apart somewhat on skewers. May cook those in cast iron skillet next time. Used chives and basil. I think it could definitely serve four with the 1 lb of scallops although would possibly serve over arugula with some crusty bread if we had guests.

J.

Did the corn and peaches under broiler and the scallops in a grill pan. Turned out great.

Lizzie

I cooked as intended and it turned out beautifully, no need to change a thing.

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