Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
Recipe information
Yield
4 servings
Ingredients
3
3
2
12
4
½–1
¾
1
⅓
12
2
1
Preparation
Step 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.
Step 2
Heat 1 Tbsp. 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 scallions, garlic, chile, 1 Tbsp. olive oil, and ¾ tsp. 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 cilantro. Taste and season with more salt if needed.
Step 3
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 golden brown crust forms on the bottom, about 3 minutes.
Step 4
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.
Step 5
Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.
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Reviews (79)
Back to TopFollowed this recipe as written. Perfect! Wouldn't change a thing. The corn mixture was amazing. A terrific compliment to the scallops. Easily restaurant quality, and a top one at that!
vopro
St. Louis, Missouri
8/28/2018
Awesome recipe! No chorizo was available, so I substituted chorizo with fresh andouille sausage, it was amazing. You must try this: the spicy heat of the sausage, the fresh crispness of the corn, the subtle zing of cilantro, the bracing buttermilk under perfectly seared scallops-OMG!!! If you follow the recipe, you cannot be disappointed.
Anonymous
North Carolina
8/31/2018
This was a showstopper! I actually sauteed the vegetables ahead, then rewarmed & added buttermilk @ serving (afraid sauce would break if it sat around). To simplify I used 15 oz pkg frozen (thawed) corn & only 6 scallions (looked like plenty). Tasty, simple, delish!
Suzybird
Florida
9/10/2018
Holy Christ!
Los Angeles
9/15/2018
AMAZING! This was so easy to make and was better than I've had from restaurants in Charleston, SC. This was fantastic. I couldn't find dried spanish chorizo with out a 20 minute drive so the typical mexican soft chorizo sausage worked perfectly. May need to double the recipe next time because it was that delicious. I will make this over and over again!
Anonymous
SC
9/22/2018
Yum! Great flavor, simple prep. I used a good quality canned corn that I drained well. Totally restaurant worthy. Only problem I had was the buttermilk curdled when I added it to the warm pan. Should I warm it a bit next time before adding? Added a splash of cream and that was delicious, too!
Anonymous
Seattle
10/6/2018
Hits all flavor senses: Sweet, salty, sour, and savory. Made recipe exactly as written and it came out exactly as shown! I can understand the buttermilk; however, I will use 1/2 C heavy cream + 1/2 C of buttermilk next time. And there will be a next time. This was delicious and served 3 adults (normal serving size).
Love-Paris
Hernando Beach, FL
2/18/2019