6diver scallopsside muscle removed and thoroughly dried
1 1/2tablespoonscanola 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).
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.