Description
Enjoy the best of summer produce with this corn salad topped with seared and butter basted scallops.
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)
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. 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
- Prep grill. Heat a grill to high (450-500 degrees F) or heat a grill pan over high heat.
- 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.
- Chop. When cool enough to handle, cut corn kernels off cobs, and roughly chop scallions into 1/2-inch pieces.
- Toss. Toss together corn, scallions, edamame, and tomatoes in a large bowl. Add herbs and miso vinaigrette; toss to combine.
For the scallops
- Prep scallops. Pat scallops dry and season with salt and pepper on both sides.
- 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
- Plate. 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.
