Grilled Scallops with Miso Corn Salad

Ingredients

• 2 tablespoons white miso
• 1 tablespoon soy sauce
• 1 tablespoon unseasoned rice wine vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon lime zest plus 2 tablespoon fresh lime juice (from 1 lime)
• 1 teaspoon light brown sugar
• 1/2 teaspoon grated peeled fresh ginger (from 1 [1-inch] piece)
• 1 small jalapeño or serrano chile, seeded and finely chopped (optional)
• 3 tablespoons canola oil
• 3 medium ears fresh yellow corn, shucked
• 4 medium scallions
• 2 tablespoons canola oil, divided
• 12 dry-packed U12 sea scallops (about 1 pound)
• 1/4 teaspoon kosher salt
• 1 cup cooked and shelled fresh or frozen edamame
• 1 cup halved cherry or grape tomatoes
• 2 tablespoons fresh small basil leaves or mint leaves, or a combination of both, torn, plus more for serving
• 2 teaspoons toasted sesame seeds, divided

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