Charcuterie / Hors d'oeuvres

Pan-Seared Scallops with Chorizo and Corn

with Sliced Chorizo - Sliced Spanish-Style, Spicy Air Dried Sausage

​4 Servings


2 oz. Sliced Chorizo

​3 Ears of corn

3 tbsp. extra-virgin Olive oil

12 Scallions

4 Garlic cloves

½ Serrano chile

Salt and pepper

1 cup Buttermilk

⅓ cup Cilantro

12 large sea Scallops

2 tbsp. unsalted Butter

1 Lime


​Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp (about 2 min.)

Carefully pour chorizo oil into a small bowl

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 min.)

Add corn kernels and cook, stirring occasionally, until bright yellow and softened (about 5–7 min.)

Remove from heat and let corn mixture cool in pan (about 5 min.). Gently mix in buttermilk and cilantro

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 min.)

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


Credit: Bon Appetit