Pan-Seared Scallops with Chorizo and Corn

Ingredients for Pan-Seared Scallops with Chorizo and Corn

• 3 ears of corn, husked

• 45 ml extra jungfruolja, uppdelad

• 60g smoked Spanish chorizo, finely chopped

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

• 4 vitlöksklyftor, tunt skivade

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

• 3/4 teskedar kosher salt, plus mer

• 1 cup buttermilk

• 1/3 cup chopped coriander

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

• 2 matskedar osaltat smör

• 1 lime, halved

• Limeklyftor (för servering)

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.

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