Grilled Scallops and Nectarines with Corn and Tomato Salad

Ingredients

• 3 tablespoons fresh lime juice
• 1 1/2 teaspoons finely grated lime peel
• 1/8 teaspoon (generous) piment d'Espelette or chili powder
• 3 tablespoons extra-virgin olive oil
• Fleur de sel*
• 24 large sea scallops, side muscles removed, patted dry
• 3 firm but ripe nectarines (white or yellow), each cut into 6 wedges
• Olive oil, for brushing
• 1 1/2 cups fresh corn kernels, cut from 2 large ears of corn
• 24 grape or cherry tomatoes, halved
• 1/3 cup thinly sliced basil leaves
• Fleur de sel
• 3/4 cup (loosely packed) fresh basil leaves
• 1/4 cup extra-virgin olive oil
• Fleur de sel

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