Seared Scallops With Roasted corn and Chorizo
- Dry Scallops Click to Buy.
- 2.5 inches of Chopped Spanish Chorizo
- 1 Diced Red Jalapeno.
- 4 Diced Garlic Cloves
- 8 Chopped Scallions
- 3 Corn off the cob
- 4 Tablespoons chopped Cilantro
- Sea Salt
- Olive oil
- 1/3 cup Buttermilk
- Dudes Gulf Coast Seasoning
So the First thing we have to do is Crisp up our Chorizo. So throw it in a non-stick pan with a little Olive oil and render all the fats out. You're going to want your Chorizo crispy but not burned. When all the oils have been released from your chorizo drain the oil into a reserve bowl. were going to save that and sear our scallops with it.
Now in that same pan with cooked Chorizo throw in your Scallions, Garlic, and Pepper. Add a Little Salt and keep it moving. We want it cooked with not a lot of color.
Now Squeeze in a Lime and Add your Corn. Let that go for another 6-8 mins tossing occasionally. let sit for 5 mins and stir in your Butter-milk.
Now we can prep our Scallops. First were going to pat them dry. We cant get a good crust if your scallops are wet. So remember Wet Scallops are Bad Scallops! Now were going to season the scallops on one side only, the side with the most Surface area.
Now when your pan is Ripping hot (smoking) Add your reserved Chorizo oil and 1 Tablespoon of Olive Oil. Now in a Clock wise motion add the scallops seasoned side down. Don't let them cook for longer then 2mins. Now flip them all leaving some room at the bottom of the pan to add your butter, turn the heat off, and Baste your scallops in butter.
Plating is simple take 2-tablespoons of your corn mixture for every Scallop you plate then drizzle some of those pan oils over the top and enjoy!
if you have any questions Just watch the video below!