This kale salad pairs seared scallops with an umami-rich miso vinaigrette that balances the kale’s bitterness and the scallops’ natural sweetness. Meyer lemon adds brightness, while toasted quinoa provides a nutty crunch. Use lacinato kale (also called dinosaur or Tuscan kale) for its tender texture—it’s widely available and perfect for massaging into salads.
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Kale Salad with Miso Vinaigrette and Scallops
Ingredients
For the Vinaigrette
- 1 tablespoon white miso paste
- 3 tablespoons meyer lemon juice
- 1 tablespoon yuzu ponzu
- 1/2 teaspoon sugar (or honey)
- 1 teaspoon shallot finely minced
- 4 tablespoons olive oil
For the Salad
- 1/4 cup quinoa
- 1 small bunch lacinato kale stems discarded, coarsely chopped
- 6 diver scallops side muscle removed and thoroughly dried
- 1 tablespoon canola oil
- 1/2 tablespoon unsalted butter
- Kosher salt and black pepper
Instructions
For the Toasted Quinoa
- Soak quinoa in water for 5 minutes. Whisk vigorously to remove saponin, then rinse thoroughly in a fine mesh strainer.
- Add quinoa and a pinch of salt to a 10" skillet over medium heat. Stir frequently until the water evaporates.
- Increase the heat to medium-high and toast until golden brown and nutty, stirring frequently. Remove from heat to cool.
For the Vinaigrette
- Whisk miso paste, lemon juice, yuzu ponzu, sugar, and shallot until combined.
- Slowly drizzle in oil while whisking continuously to emulsify. Taste and adjust seasoning.
Cook the Scallops
- Heat 1 tablespoon canola oil and 1/2 tablespoon butter in a 10" non-stick skillet over medium-high heat.
- Season scallops with salt and pepper. When oil shimmers, add scallops and increase the heat to high.
- Sear 3 minutes until golden brown, flip, and cook 1-3 minutes more depending on the size.
To Serve
- Toss kale with miso vinaigrette. Top with scallops, garnish with toasted quinoa, and drizzle extra vinaigrette over the scallops.