Pan Seared Diver Sea Scallops with Roasted Sweet Summer Corn, Peas, Miso Butter, Bacon & Roasted Onions

Recipe courtesy of Chef Derek dos Anjos

Serves 4

Ingredients:

12 U-10 diver sea scallops
2 heaping tablespoons shiro (white) miso
2 tablespoons unsalted butter at room temperature
6 slices smoky bacon cut crosswise into 1- to 1½- inch long batons (about 1 cup)
1 tablespoon grape seed or other neutral oil
4 cups fresh corn kernels (cut from about 4–5 cobs)
4 tablespoons shucked English peas
Heaping ¼ cup roasted white onions (cut lengthwise and sautéed in butter until brown and caramelized)
Kosher salt and black pepper to taste

Directions:

For miso butter

Combine the miso with the butter in a small bowel and beat with a wooden spoon until well mixed. The butter should be one homogenous color without streaks. Set aside until needed.

 For scallops

Preheat the oven to 425°.

Heat a 12-inch skillet over medium heat. Add the bacon and cook until the fat is rendered and the bacon is crispy, about 4 minutes. Remove the bacon from the pan; reserve the skillet with the remaining bacon fat to cook the corn.

Pat the scallops dry and season with salt and pepper. Heat grape seed oil in a large, oven-proof skillet over high heat until smoking then turn down the heat to just below medium. Add the scallops and sear until golden brown on one side, about 2 minutes. Without moving the scallops, transfer the pan to the 425° oven and roast until done, about 1 minute more. 

Add the corn kernels to the bacon pan and sauté over medium heat, stirring occasionally, until golden brown. Add the roasted onions, peas and miso butter; stir to combine and melt the butter. Season to taste. Divide the corn and scallops among four plates and serve immediately.