Recipe courtesy of Chef Derek dos Anjos
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
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.
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.