Pan-Seared Scallops with Chorizo and Corn

Ingredients

• •3 ears corn
• •3 Tbsp extra-virgin olive oil
• •2 oz smoked Spanish chorizo
• •12 whole scallions
• •4 cloves garlic
• •1 whole serrano chile
• •¾ tsp kosher salt
• •1 cup buttermilk
• •⅓ cup cilantro
• •12 whole large sea scallops
• •2 Tbsp unsalted butter
• •1 whole lime
• •1 whole lime wedges

Cooking Instructions

1. 1.

   Cut kernels from corncobs and place in a medium bowl. Using the back of a chef's knife, scrape milk from cobs into the bowl; discard cobs.

   5 min

2. 2.

   Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and 3/4 tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5-7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.

   20 min

3. 3.

   Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.

   5 min

4. 4.

   Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.

   2 min

5. 5.

   Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.

   3 min