Grilled Scallops With Peaches, Corn and Tomatoes - olive oil

Method

• 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 theyre 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.