I love chorizo in basically anything and this is a simple summer recipe that everyone enjoys! Make sure you use a cast iron pan and get it extra hot before you sear your scallops!
3 ears of corn, husked (white corn is preferable)
3 tbsp. olive oil
4 oz dried chorizo (Spanish not Mexican), chopped
8 scallions, thinly sliced
4 garlic cloves minced
1 serrano chile, chopped and seeded
3/4 tsp sea salt
1 cup heavy cream
1/3 cup chopped parsley
14 large sea scallops, tough muscle removed
2 tbsp. butter
1 lemon, halved
Lemon for serving
Cut kernels from the corncobs and place in a bowl. Using the back of a knife, scrape the milk from the cobs into the bowl, discard cobs.
Heat 1 tbsp. olive oil in a saucepan over medium heat. Cook chorizo until it becomes crisp, sitting continuously about 2 minutes. Drain the oil from the chorizo and set it aside. Return chorizo to pan over medium heat and add scallions, garlic, chile, 1 tbsp. olive oil and 3/4 tsp. sea salt. Cook stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook stirring until softened about 5 minutes. Remove from heat and let mixture cool in pan. Gently mix in the heavy cream and parsley. Season with more salt as needed.
Season scallops with salt after patting them dry with a paper towel. Heat reserved chorizo oil and remaining tbsp. olive oil in iron skillet over medium high heat until the pan begins to smoke. Cook scallops on one side, reducing heat if they get too brown. Allow a golden brown crust to form on the bottom, about 3 minutes.
Reduce heat to medium low and turn scallops over. Add butter to the pan and using a spoon gently baste the scallops. Transfer to a plate and drizzle with lemon juice.
Divide corn mixture among serving plates and arrange scallops on top. Serve with lemon wedges.
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