What’s not to love about scallops? It’s hard to find fault in their naturally beautiful shape, pillowy texture, and distinctly sweet, mild flavor. They take well to an infinite array of preparations and cooking techniques, adapt to almost any cuisine, and (as any Top Chef contestant will tell you) can be cooked incredibly quickly or served raw, making them the ultimate blank canvas for everything from black truffles to black bean sauce, citrus to sambal. In summer, I cook them on the grill until just kissed by the flames and pile them on top of warmed veggies with a bright dressing. This version, a favorite for quick and easy backyard dinners, incorporates miso, ginger, and toasted sesame, adding a savory dimension to the salad and a rich contrast to the corn and scallops’ inherent sweetness.
To achieve the best sear on your scallops, set them uncovered on a paper towel in the refrigerator for a few hours before grilling.