RECIPE | Nailed It! My Pan-Seared Scallops with Chorizo and Corn

Recipe Inspiration: (Video: Molly Makes Scallops with Corn and Chorizo)

I recently swapped my Tuesday Tacos, for a delectable Latin-inspired bowl! This vibrant collective of fresh ingredients hit every note; savory, sweet, sour, and a little spice. This dish was light with moments of decadence at the same time. You could easily serve this dish as a Summer appetizer or make it the main event and enjoy on a snowy Tuesday night, like I did. ;o)

Here's how I made it...
- Large Sea Scallops
- Canned Sweet Corn
- Chorizo (smoked is preferred)
- Buttermilk
- Extra Virgin Olive Oil
- Chopped Scallions
- Garlic Powder
- Chilies and/or Peppers
- Cilantro
- Salt
- Pepper
- Lime Quarters
- Avocado (optional)

Instructions: Place Corn in a medium bowl. Heat 1 Tbsp of Olive Oil in a medium saucepan over medium. Cook Chorizo, stirring occasionally, until crisp. Cautiously pour the oil from the cooked Chorizo into a small bowl (use a slotted spoon to hold back the Chorizo) and set the Chorizo oil aside. Return Chorizo pan to medium heat and add scallions, garlic, chilies/peppers, 1 Tbsp. EVOO, and ¾ tsp. Salt.

Cook, stirring occasionally, until vegetables are softened. Then add Corn and cook, stirring occasionally, until bright yellow and softened, 5–7 minutes (if canned, 1-2 minutes). Remove from heat and let the Corn mixture cool in the pan for 5 minutes. Once cooled, slowly mix in Buttermilk, Cilantro and other spices and aromatics.

Season Scallops generously with salt. Heat reserved Chorizo oil and remaining 1 Tbsp of EVOO 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.

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

Recipe Substitutions:
- Don't like Chorizo? Try Andouille sausage.
- Don't feel like shucking Corn? Buy a can of Sweet Corn, drain and rinse.
- Not a fan of Buttermilk? Coconut Milk or Heavy Cream will do the trick.

I hope you enjoy this recipe as much as I did. I will definitely be trying this again.

No comments