It's been such a great month so far. We've traveled to fun places and just hosted a wedding reception. It was a belated reception! The sweet couple got married last summer in the Rockies, then celebrated with friends here in Wisconsin this summer. While I was supposed to be writing and posting the French Friday's With Dorie post, I was elbow deep in decorating, baking, fluffing pillows, and turning our yard into a summer party wonderland. Before I tell you about the salad, I have to get you a peek at the party. With the help of my friends and florists extraordinaire, Jennifer and Scott, we clustered BIG grapevine balls and hung them from the tent ceiling. Our friend, Paul, made a door frame which held an old door we found in our garage when we moved in. It was the perfect entryway for our guests.

So what does a pastry chef make for her step-daughter's weddding reception? PIE! Another friend, Diane and I made pie, pie, and more pie! It didn't take very long to make 17 pies. Cherry, Peach and Blueberry. I'll save crust and pie filling for another post...

Back to the salad... Around My French Table by Dorie Greenspan is the source of this recipe. The scallop salad was a big hit as we were racing around running last minute errands. The scallops got to ride home on ice, and waited patiently for lunch time.

Instead of using fresh corn, I had some corn, still on the cob on the freezer. I let it defrost lightly and removed it from the cob. It was slightly soft, but nice and cold for the salad.

Instead of the grill, I heated my grill pan, and seared the nectarines, then wiped the pan, added some oil and seared the scallops. It went together SO quickly! A quick dressing for the corn salad and lunch was ready! I would have to say that the basil coulis preparation was one of the best parts. The fragrance and texture of the delicate garnish was amazing!

Here's to summer, good friends, sweet babies, families, and happy Marriages!

And P.S.... Happy 100th Birthday, Julia Chld!