Pan-Seared Scallops with Corn and Chorizo
From Bon Appétit, September 2018
3 tablespoons extra-virgin olive oil, divided use
2 ounces smoked Spanish chorizo, finely chopped
12 scallions, white and pale green parts only, thinly sliced
4 garlic cloves, thinly sliced
½ to 1 serrano chile (depending on heat), finely chopped
¾ teaspoon kosher salt, plus more
1 cup buttermilk
⅓ cup chopped cilantro
12 large sea scallops (about 1 pound), side muscle removed, patted dry
2 tablespoons unsalted butter
1 lime, halved
Lime wedges (for serving)
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 scallions, garlic, chile, 1 tablespoon olive oil, and ¾ teaspoon 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 to 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.
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 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 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.
Makes 4 servings