1 1/2tablespoonsextra virgin olive oil, (use 2 tablespoons if also doing scallops)
1/2tablespoonunsalted butter, (use 1 tablespoon if also doing scallops)
2teaspoonswhite miso
kosher salt, to taste
1poundscallops, , cleaned
Instructions
Vigorously mix together extra virgin olive oil, unsalted butter, and miso together with a fork. Try your best to dissolve the miso as best as you can.
Place a large saute pan over medium heat. Add in about 3/4 of the oil/miso mixture into the pan. Once hot, add in leeks. Saute leeks over low to medium heat, stirring occasionally, until quite caramelized, about 7 minutes.
Add in corn and continue to saute over medium heat, stirring occasionally, until leeks are almost charred/burnt, about 3-5 more minutes.
Remove corn/leek hash from pan- it's reedy to serve!
If doing scallops, no need to clean the pan. Pat scallops dry with a paper towel and season generously with salt. Add in the remaining oil/miso mixture and turn up heat to medium/high. Once pan is hot, add in scallops. Let sear and don't touch for a solid 2-3 minutes, until brown. Then flip and repeat on the other side. Serve immediately.