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Grilled Scallops with Miso-Corn Salad


2 tablespoons white miso 1 tablespoon soy sauce 1 tablespoon unseasoned rice wine vinegar 1 teaspoon toasted sesame oil 1 teaspoon lime zest plus 2 tablespoon fresh lime juice (from 1 lime) 1 teaspoon light brown sugar 1/2 teaspoon grated peeled fresh ginger (from 1 [1-inch] piece) 1 small jalapeño or serrano chile, seeded and finely chopped (optional) 3 tablespoons canola oil


3 medium ears fresh yellow corn, shucked 4 medium scallions 2 tablespoons canola oil, divided 12 dry-packed U12 sea scallops (about 1 pound) 1/4 teaspoon kosher salt 1 cup cooked and shelled fresh or frozen edamame 1 cup halved cherry or grape tomatoes 2 tablespoons fresh small basil leaves or mint leaves, or a combination of both, torn, plus more for serving 2 teaspoons toasted sesame seeds, divided

Step 1 Make the miso vinaigrette

Whisk together miso, soy sauce, vinegar, sesame oil, lime zest and juice, brown sugar, ginger, and jalapeño, if using, in a small bowl until miso is dissolved. Whisk in canola oil in a slow, steady stream until well combined. Set aside, or cover and refrigerate up to 1 week.

Step 2 Make the salad

Preheat a grill to high (450°F to 500°F), or heat a grill pan over high. Brush corn and scallions with 1 tablespoon canola oil, and place on grates (or grill pan). Grill, uncovered, turning occasionally, until just tender and slightly charred, about 4 minutes for scallions and 10 minutes for corn. Remove from heat. When cool enough to handle, cut corn kernels off cobs, and roughly chop scallions into 1/2-inch pieces; set corn and scallions aside.

Step 3

Remove and discard the small side muscle from each scallop; rinse under cold running water, and pat dry. Thread 3 scallops on 2 parallel skewers, and repeat with remaining 9 scallops on 6 skewers. Brush scallops with remaining 1 tablespoon canola oil, and season both sides with salt. Grill scallops, uncovered, until grill marks appear, about 1 minute and 30 seconds. Turn scallops, and grill until desired degree of doneness, about 30 seconds for medium (warm translucent center). Remove from grill, and set aside.

Step 4

Toss together corn, scallions, edamame, and tomatoes in a large bowl. Add herbs, miso vinaigrette, and 1 teaspoon sesame seeds; toss to combine. Divide salad among 4 shallow bowls. Top each with a skewer of scallops. Sprinkle with remaining 1 teaspoon sesame seeds and additional herbs.

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