Grilled Scallops and Nectarines | Publix Super Markets

Ingredients

• 1 lime, for zest/juice
• 1/4 teaspoon smoked paprika
• 2 tablespoons champagne vinegar
• 1 cup plain Greek yogurt
• 1 teaspoon sea salt, divided
• 1 teaspoon pepper, divided
• 1 large ear corn, husks and silks removed
• 2 firm, ripe white (or yellow) nectarines, halved and pitted
• 16 large sea scallops, patted dry (thawed, if needed)
• 4 tablespoons extra-virgin olive oil, divided
• 16 grape tomatoes, halved
• 1 tablespoon basil paste
• 1 tablespoon water
• 1 cup baby arugula
• 4 large basil leaves, thinly sliced
• 4 slices prosciutto, torn