To make savory granola: Heat oven to 350° F. Line baking sheet with parchment paper or baking mat.

In large bowl, combine oats, walnuts, sunflower seeds, buckwheat groats and pepitas. In small bowl, whisk together olive oil, honey, mustard, salt and pepper.

Pour wet ingredients into large bowl and toss until well combined.

Spread mixture onto baking sheet in single layer and bake 18-20 minutes, tossing once halfway through, until granola starts to turn golden brown and crispy around edges.

Remove from oven, add cherries, toss to combine, spread into single layer and let cool.

To make dressing: In food processor, process shallot, olive oil, cherries, cherry juice, mustard, vinegar, honey, salt and pepper until smooth.

To make salad: Place kale, corn kernels and sprouts in large bowl; set aside.

In large skillet over medium-high heat, melt butter. Once hot, add scallops and cook until golden and starting to caramelize on one side. Flip and repeat on other side.

Add scallops to large salad bowl. Pour dressing over top and toss until well combined.

Break up granola into small pieces and add to salad bowl. Toss lightly before serving.