Pan-Seared Scallops with Chorizo and Corn
Bon Appetit Magazine, Sep 2018, p.44
5 stars
We made another delicious restaurant-worthy dish that I could see South Carolina Chef Sean Brock or Texas Chef Stephen Pyles making. It's surprisingly a relatively "quick" dish to make!
We had made this before, but bought chorizo that was too oily and that fell apart last time so I hadn't taken a photo or blogged about it. This time, the dish was perfect. When making this dish, make sure to use fresh corn, not frozen.
Ingredients: large sea scallops, corn, smoked Spanish chorizo, scallions, cilantro, garlic, serrano, buttermilk, butter, lime, extra-virgin olive oil, Kosher salt
Tips:
- Halved the amount of garlic (afraid it was going to overpower the dish)
- Used about half the amount of scallions
- Served gruyere bread on the side
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