Miso Butter Scallops with Yuzu Kosho Corn Ribs

A Nikkei-Inspired Surf & Turf Sensation

This dish is a brilliant, modern ode to Nikkei cuisine—the exquisite culinary fusion born from Japanese immigrants in Peru. It takes the simple, elegant seared scallop and reimagines it with a Japanese-Peruvian soul. The result is a stunning small plate where the silky, sweet sea scallops, bathed in a rich, umami-laden miso butter, meet the charred, spicy-citrusy corn ribs, creating a perfect bite of land and sea that’s ready in under 30 minutes.

Why This Fusion Works So Well

The Flavor Harmony of Two Cultures: It marries the Japanese mastery of subtle umami (miso, yuzu) with the Peruvian love for bold, grilled flavors and fiery heat (via yuzu kosho on corn). The dish feels both elegantly Japanese and vibrantly South American.
Textural Perfection: The crisp, caramelized crust of the scallop yields to its tender, barely-translucent center, while the smoky, juicy crunch of the corn rib provides a fantastic, rustic contrast. The velvety miso butter sauce ties it all together.
Quick Culinary Theater: This is restaurant-quality cooking that happens in a flash. The high-heat sear and the quick butter basting are thrilling techniques that deliver maximum flavor with minimal time, making it perfect for an impressive appetizer.

The Core Ingredients: A Fusion Pantry

The “Surf”: Sea Scallops – “Dry-packed” and large (U10 or U15 size) are essential. They sear better and have a cleaner, sweeter flavor than “wet-packed” (treated) scallops. Patted very dry is the #1 rule for a perfect crust.
The Magic Sauce: Miso Butter – A compound butter of white miso (for its sweet, mild salinity), yuzu juice (for bright acidity), and honey (for caramelization and balance). It melts into an instant, glossy sauce.
The “Turf”: Yuzu Kosho Corn Ribs – Yuzu kosho is the star—a Japanese condiment of fermented chili peppers, yuzu zest, and salt. It brings fermented heat, citrus aroma, and savory depth all at once. Corn “ribs” (cobs cut into wedges) maximize surface area for charring and sauce adherence.

Step-by-Step Method: Speed & Precision

Part 1: Prep & Roast the Corn Ribs

Cut the Corn: Stand a husked corn cob on its end. Using a sharp chef’s knife, carefully cut downwards through the core to split it in half. Lay each half flat and cut again to make quarters—these are your “ribs.”
Season: In a bowl, whisk together the yuzu kosho paste, neutral oil, sesame oil, honey, and a pinch of salt. Toss the corn ribs thoroughly to coat.
Roast: Arrange on a baking sheet and roast in a preheated 200°C (400°F) oven for 10-12 minutes, or until kernels are tender and edges are slightly charred. Start the scallops when the corn has about 4-5 minutes left.

Part 2: Sear & Sauce the Scallops

(Have everything ready by the stove—this moves fast.)

The Hot Pan: Heat a heavy cast-iron or stainless steel skillet over high heat until it’s visibly smoking. Add just enough neutral oil to coat the bottom.
The Sear: Carefully add the dry scallops, ensuring they aren’t touching. DO NOT MOVE THEM. Let them sear undisturbed for 90 seconds to form a deep golden-brown crust.
The Flip & Baste: Flip each scallop. They should release easily if a proper crust has formed. Sear the second side for 60-90 seconds. Immediately turn off the heat.
Create the Sauce: Add the miso butter compound to the hot pan. As it melts and foams, tilt the pan and use a spoon to continuously baste the scallops with the bubbling butter for 30-45 seconds. This finishes cooking them gently and coats them in the sauce.

Pro Techniques for Flawless Execution

Scallop Doneness: For a perfect medium, look for the sides to be opaque while the very center remains slightly translucent. They will carry-over cook in the butter sauce.
Yuzu Kosho Control: Yuzu kosho varies in heat. Start with 1 tsp if yours is very spicy, or use the full tbsp for a bolder kick.
No Yuzu Kosho? Make a quick substitute: mix 1 tbsp of gochujang or sambal oelek with the zest of 1 lime and ½ lemon.
The “No-Crowd” Rule: Sear scallops in batches if your pan isn’t large enough. Overcrowding steams them.

Serving: An Instant Wow Factor

Arrange 2-3 charred corn ribs on each plate, slightly overlapping. Place 3-4 miso butter scallops directly on top of or alongside the corn. Spoon every last drop of the remaining miso butter sauce over everything. Garnish with a small tuft of microgreens, shiso cress, or chives for a fresh, peppery finish.

Serve with: A glass of dry, chilled sake or a sparkling yuzu soda. The clean, cold beverage perfectly cuts through the rich, savory butter.

The first bite is an explosion of contrasting yet harmonious sensations: the sweet pop of the seared scallop, enveloped in the savory-sweet miso butter, followed by the smoky, spicy, and citrusy crunch of the corn. It’s a sophisticated, deeply flavorful dish that delivers immense impact with elegant simplicity.

Enjoy this taste of Nikkei brilliance.

Taste of Heaven