clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Seared Scallops with Corn Salad and Miso Dressing

  • Author: Nguyet Vo
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


Enjoy the best of summer produce with this corn salad topped with seared and butter basted scallops.


Units Scale

For the miso vinaigrette

  • 2 tablespoons white miso
  • 1 tablespoon soy sauce
  • 1 tablespoon unseasoned rice wine vinegar
  • 1 teaspoon pure sesame oil
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon finely grated peeled fresh ginger (I use a microplane)
  • 1 small mild chile pepper (such as jalapeño, aleppo, or serrano), seeded and finely chopped
  • 3 tablespoons extra-virgin olive oil

For the corn salad

  • 3 medium ears fresh yellow corn, shucked
  • 4 medium scallions
  • 1 tablespoon grape seed or canola oil
  • 1 cup frozen edamame, thawed
  • 1 cup halved cherry tomatoes
  • 2 tablespoons fresh herbs such as basil, chives, and/or mint, roughly chopped (see Notes)

For the scallops

  • 12 large sea scallops (about 1 pound)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon grape seed oil
  • 2 tablespoons unsalted butter


For the  miso vinaigrette

  1. Whisk. Whisk together miso, soy sauce, vinegar, sesame oil, lime zest, lime juice, brown sugar, ginger, and chile pepper in a small bowl until miso is dissolved. Whisk in olive oil until dressing is emulsified. Set aside.

For the corn salad

  1. Prep grill. Heat a grill to high (450-500 degrees F) or heat a grill pan over high heat.
  2. Cook corn and scallions. Brush corn and scallions with oil, and grill, uncovered, turning occasionally, until just tender and slightly charred, about 4 minutes for scallions and 10 minutes for corn.
  3. Chop. When cool enough to handle, cut corn kernels off cobs, and roughly chop scallions into 1/2-inch pieces.
  4. Toss. Toss together corn, scallions, edamame, and tomatoes in a large bowl. Add herbs and miso vinaigrette; toss to combine. 

For the scallops

  1. Prep scallops. Pat scallops dry and season with salt and pepper on both sides.
  2. Cook scallops. Heat grape seed oil in large non-stick skillet over high heat. Add the scallops and cook until the bottoms are well browned, about 3 minutes. Flip the scallops and add butter to the skillet. Continue cooking while basting the scallops with the melted butter until cooked through, 1-2 minutes more.

For serving

  1. Plate. Divide salad among 4 shallow bowls. Top each serving with 3 scallops. Sprinkle with additional herbs if desired.


  • Recipe adapted from Food and Wine, June 2019.
  • Dressing can be made up to 1 week in advance (stored covered in the refrigerator).
  • The mint adds a nice brightness to the salad but it can be overwhelming so I suggest using it sparingly.

Keywords: scallop, butter basted scallops, corn salad, miso dressing

Right Menu Icon