Kale Salad with Miso Vinaigrette and Scallops
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Kale Salad with Miso Vinaigrette and Scallops

Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Author Justin McChesney-Wachs


  • 1/4 cup quinoa
  • 1 tablespoon white miso paste
  • 3 tablespoons meyer lemon juice
  • 1 tablespoon yuzu ponzu
  • 1/2 teaspoon sugar honey can be substituted
  • 1 teaspoon shallot finely minced
  • 4 tablespoons olive or canola oil
  • 1 small bunch lacinato kale stems discarded, coarsely chopped
  • 6 diver scallops side muscle removed and thoroughly dried
  • 1 1/2 tablespoons canola oil + 1/2 tablespoon butter for frying the scallops


For the Toasted Quinoa

  • Soak the quinoa in a bowl of water for five minutes. Vigorously stir with a whisk to remove the saponin (soap like substance that is on most quiona), then thoroughly rinse in a fine mesh strainer.
  • Add the quinoa and a pinch of kosher salt to a 10" skillet and place over medium heat, stirring frequently until the water is evaporated. Turn the heat up to medium-high and toast the quinoa until it is golden brown and smells nutty, stirring and shaking frequently. Remove from heat to cool.

For the Vinaigrette

  • Whisk the miso paste, lemon juice, yuzu ponzu, sugar and shallot in a medium bowl until well combined. Slowly pour the oil into the bowl while continually whisking to create an emulsion. Taste and adjust seasoning, lemon juice and sugar.

For the Scallops

  • Heat 1 1/2 tablespoons canola + 1/2 tablespoon butter in a 10" non-stick skillet over medium-high heat. Lightly season the scallops with salt + pepper. When the oil in the pan starts to shimmer, add the scallops and increase the heat to high. Cook for about 3 minutes on the first side (or until golden brown), then turn over for another 1 to 3 minutes (depending on the size of your scallops).

To Serve

  • Dress the kale with the miso vinaigrette and place the scallops on top. Garnish with the toasted quinoa and drizzle a little more vinaigrette on the scallops.