Grilled scallops with miso-corn salad from Food & Wine Magazine, June 2019 (page 111) by Gail Simmons

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Notes about this recipe

  • Barb_N on September 11, 2022

    J REALLY wanted scallops, and they were available and fresh. So, yes we had the same corn edamame salad two nights in a row. I tweaked the marinade, increasing the ginger and lime juice. The miso is sweet enough, I skipped the added sugar. It may take longer than the promised 30 minutes but this is a keeper.

  • Barb_N on September 10, 2022

    I had to adapt this recipe after planning the menu— alas, no scallops. The flavors nicely complemented a piece of king salmon, which I marinated in the vinaigrette before grilling. The corn edamame salad was the star of the meal. Once the dressing was mixed in, I wish I had added more lime juice and ginger. It tasted just right after mixing, but mellowed after blending with the salad.

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