Pan-Seared Scallops with Chorizo and Corn Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 ears of corn, husked
3 tbsp. extra-virgin olive oil, divided
2 oz. smoked Spanish chorizo, finely chopped
12 scallions, white and pale green parts only, thinly sliced
4 garlic cloves, thinly sliced
1/2 - 1 serrano chili (depending on the heat), finely chopped
3/4 tsp. kosher salt, plus more
1 c. buttermilk
1/3 c. chopped cilantro
12 large sea scallops (about 1 lb.), side muscle removed, patted dry
2 tbsp. unsalted butter
1 lime, halved
Lime wedges (for serving)
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Directions: |
Directions: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.
2. Heat 1 tbsp. oil in a medium saucepan over medium heat. 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.
3. Return chorizo pan to medium heat and add scallions, garlic, chili, 1 tbsp. olive oil and 3/4 tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes.
4. 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.
5. 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 gold brown crust forms on the bottom, about 3 minutes.
6. 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.
7. Divide corn mixture among places and arrange scallops on top. Serve with lime wedges for squeezing over. |
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Personal
Notes: |
Personal
Notes: Servings: 4
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