Seared Scallops with Chorizo and Corn balances a touch of heat from serranos with the sweetness of corn and the tanginess of buttermilk
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Main Course
Keyword: buttermilk, chorizo, corn, scallops
Servings: 4
Author: Bon Appetit
Ingredients
3ears of cornhusked
3tbsp.olive oildivided
2oz.smoked Spanish Chorizo finely chopped
12scallionsgreen onions, white and pale green parts only, thinly sliced
4garlic clovesthinly sliced
1serranofinely chopped (I removed the seeds)
3/4tsp.Kosher saltplus more for seasoning
1c.buttermilk at room temperatureset out about an hour before using
1/3c.chopped cilantroyou can substitute parsley or a parsley/basil combination
12large sea scallopsabout 1 lb. patted dry
2-3tbsp.unsalted butterdivided
1lime halved
lime wedges for serving
Optional Ideas
a pinch of cayenne
1/2c.chopped red pepper or halved cherry tomatoes.
Instructions
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. FYI - I didn't get much "milk" from my corn cobs.
Preheat oven to 200 degrees.
Heat 1 Tbsp. oil in a large saute pan 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. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and ¾ tsp. salt (and chopped red pepper if you decide to add that.) 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 (if adding halved cherry tomatoes, I would add them when the corn has about 2-3 minutes left to cook.). Remove from heat and let corn mixture cool in pan 2 minutes. Gently mix in buttermilk cilantro or parsley (a pinch of cayenne if using.) Taste and season with more salt if needed. Cover so vegetable mixture can warm up buttermilk.
After patting dry, season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet (cast iron works well) over medium-high until just beginning to smoke. Cook up to 4 scallops at a time 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 1/2 of butter to skillet and baste scallops using a spoon or turkey baster for 30 seconds. Place in glass dish and keep warm in oven while repeating steps above to cook remaining scallops. Add first batch of scallops back into pan and squeeze lime halves over scallops.
Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges and additional chopped cilantro or parsley, if desired. Enjoy!