Pan-Seared Scallops with Chorizo and Corn

Ingredients for Pan-Seared Scallops with Chorizo and Corn

• 3 ears of corn, husked

• 45ml extra-virgin olive oil, divided

• 60g smoked Spanish chorizo, finely chopped

• 12 spring onions, white and pale green parts only, thinly sliced

• 4 garlic cloves, thinly sliced

• 1/2–1 serrano chilli (depending on heat), finely chopped

• 3/4 teaspoons kosher salt, plus more

• 1 cup buttermilk

• 1/3 cup chopped coriander

• 12 large sea scallops (about 450g .), side muscle removed, patted dry

• 2 tablespoons unsalted butter

• 1 lime, halved

• Lime wedges (for serving)

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.

Heat 1 tablespoon 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 spring onions, garlic, chilli, 1 tablespoon olive oil, and 3/4 teaspoons 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 coriander. Taste and season with more salt if needed.

Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 tablespoon 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 colour 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.