Grilled Scallops with Miso-Corn Salad
Miso, ginger, and toasted sesame add a savory dimension to the salad and a rich contrast to the corn and scallops’ inherent sweetness in this favorite for quick and easy backyard dinners.
Ingredients:
- 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
Direction
- 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.
- 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.
- 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.
- 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.
