Print

Seared Scallops with Corn Salad and Miso Dressing

  • Author: Taming of the Spoon
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Scale

Ingredients

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)
  • 1 teaspoon toasted sesame seeds

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

Instructions

For the  miso vinaigrette

  • 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

  • Preheat a grill to high (450°F to 500°F), or heat a grill pan over high heat. 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.
  • When cool enough to handle, cut corn kernels off cobs, and roughly chop scallions into 1/2-inch pieces.
  • Toss together corn, scallions, edamame, and tomatoes in a large bowl. Add herbs, miso vinaigrette, and sesame seeds; toss to combine. 

For the scallops

  • Pat scallops dry and season with salt and pepper on both sides.
  • 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

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


Notes

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.