Step 1

Prepare a hot grill.

Step 2

To make dressing, whisk to combine shallot, lemon zest and juice, vinegar, and sea salt. Set aside to allow shallots to marinate for 15 minutes, then whisk in olive oil.

Step 3

If you’d like, rinse scallops and blot dry. Thread groups of 5 on a single metal skewer or 2 bamboo ones. Set on a platter and refrigerate until needed.

Step 4

Spiralize the zucchini noodles. Set aside.

Step 5

When grill is up to temperature, set corn over direct heat and grill 2 – 3 minutes per side until corn is charred all over. Move corn to the side and cook until kernels are tender, about 4 minutes more. Set aside to cool, then use a corn peeler or sharp knife to remove kernels from the cob. Set aside.

Step 6

Sprinkle scallops on both sides with sea salt and pepper. Dampen a paper towel with oil, grasp the towel with tongs, and quickly wipe grill grate down with oil. Set scallop skewers over direct heat. Use a spatula to gently lift the scallops as they cook to prevent sticking. Cook 3 - 4 minutes or until cooked side is golden brown. Using both spatula and tongs, carefully scrape up scallops and flip. Cook 3 - 4 minutes more, or until scallops have a golden brown sear.

Step 7

Set a large skillet over medium heat, add 1/2 teaspoon olive oil, and then half the zucchini noodles. Sprinkle with sea salt. Sauté 3 minutes or just until noodles are tender. Remove to a large bowl. Repeat process for second batch.

Step 8

Drizzle about half the prepared dressing over noodles. Add charred corn and herbs, and toss. Taste and add sea salt or more dressing as needed.

Step 9

Plate noodles along with 2 or 3 scallops. If desired, garnish with sliced cherry tomatoes or nectarines. Serve immediately.