INGREDIENTS
12 large sea scallops, side muscle removed
3 ears of corn, husked
3 TBSP extra virgin olive oil, divided
2 oz. smoked Spanish chorizo, finely chopped
12 scallions, white and pale green parts only, thinly sliced
5 garlic cloves, thinly sliced
1/2 serrano chile, finely chopped
3/4 tsp. kosher salt, plus more
1 cup buttermilk
1/3 cup cilantro, chopped
2 TBSP unsalted butter
1 lime, halved
Lime wedges, for serving
DIRECTIONS
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 TBSP oil in a medium saucepan over medium heat.
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) and set chorizo oil aside.
Return chorizo pan to medium heat and add scallions, garlic, chile, 1 TBSP olive oil and 3/4 tsp. 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 for 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 TBSP olive oil in a large skillet over medium-high heat until just beginning to smoke.
Cook scallops on one side, reducing heat if they are taking on too much color. Move 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 baste scallops with butter for 30 seconds.
Transfer scallops to a plate.
Squeeze halved lime over.
Divide corn mixture among plates and arrange scallops on top.
Serve after squeezing lime wedges over scallops.
