Seared Scallops with Miso-Corn Salad
- 1.25lbs Alaska Weathervane Scallops
2 tbsp olive oil
3 ears of shucked corn
1 cup cooked and shelled edamame
1 cup cherry tomatoes, halved
optional: basil or mint leaves
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp rice wine vinegar
2 tbsp lime juice
1 tsp sesame oil
1 tsp brown sugar
1/2 fresh grated ginger
1 small jalapeno
3 tbsp olive oil
In a small bow, whisk together miso, soy sauce, rice wine vinegar, sesame oil, lime juice, brown sugar, ginger, and jalapeño until the miso paste is dissolved. Whisk in olive oil until smooth.
Preheat grill to high.
Brush corn and scallions with olive oil and place on grill. Grill and turn occasionally until soft and slightly charred, about 4 minutes for the scallions and 10 minutes for corn.
Remove from heat. When cool, cut corn off cobs, and chop scallions into 1/2-inch pieces.
Rinse and drain the scallops, lay on plate and pat dry with a paper towel.
Season with salt and pepper.
Heat olive oil in pan on med-high heat.
Place scallops in pan in single layer and cook until browned on one side, approximately 1-2 minutes.
Flip the scallops over and continue to cook for another 2-3 minutes until slightly opaque in the middle, and seared on the outside.
In a large bowl, toss the corn, scallions, edamame, and tomatoes in the miso dressing.
To serve, place corn salad and scallops on top of a bed of arugula.