150g/5oz girolle mushrooms, brushed clean
2 tbsp dried seaweed (or to taste)
3 spring onions, chopped
1 fresh corn cob, kernels only
salt and freshly ground black pepper
4 tbsp olive oil
100ml/4fl oz malt vinegar
2 tbsp white miso paste
125g/4Β½oz soft unsalted butter (at room temperature)
6 fat king scallops