Pan Seared Scallops with Chorizo, Green Chilies, and Creamy Roasted Corn
In about 30 minutes, you could be eating a plate full of roasted sweet corn and chorizo sausage that’s been cooked in a creamy mixture of green chilies, scallions, garlic and jalapeños and topped with tender scallops gorgeously seared in chorizo oil.
This dish is 100% dinner party worthy, yet comes together in about 30 minutes, making it perfect for busy weeknights.
Start by roasting sweet corn in butter and seasoning until it’s crisp-tender and delicious. Then mix it into sautéed scallions, garlic, jalapeño, oregano, and green chilies along with chorizo sausage, buttermilk and cream. Top the whole thing off with scallops that have been seared in chorizo oil.
Drizzle with butter…
And a squeeze of lime…
Weekly Meal Plans that Include Scallops with Chorizo and Roasted Corn:Print
- 12 oz (about 2 1/2 cups) roasted corn (see note)
- 2 tbsp extra virgin olive oil, divided
- 12 oz chorizo sausage, ground or links, sliced thin
- 1/2 cup scallions, white and light green parts only, sliced thin
- 2 tsp minced garlic
- 1 jalepeno, seeded and minced
- 1 1/2 tsp dried oregano
- 8 oz diced canned green chilies – OR fresh roasted green chilies, skin and seed removed and diced
- 1–2 chipotle peppers in adobo, seeds removed and diced (depending on how spicy you want this dish to be)
- 1 tsp salt
- 1 cup buttermilk
- 1/4 cup heavy cream
- 1/2 cup chopped cilantro
- 12 scallops (1 lb), fresh or frozen and thawed
- 2 tbsp butter
- 2 limes, cut in half
- Heat 1 tablespoon of the oil in a large skillet set over medium-high heat until nearly smoking. Add the chorizo and cook, stirring frequently, until cooked through. Use a slotted spoon to remove the sausage from the pan to a plate. Pour the chorizo oil out of the pan into a small bowl and reserve.
- Return the pan to the burner and turn the heat to medium. Add 1 tablespoon of oil to the pan along with the scallions, garlic, jalepeno, oregano, green chilies, and salt. Cook, stirring constantly, for 2 minutes.
- Add the roasted corn and chorizo to the skillet and cook for 5 minutes longer. Remove from the heat and slowly stir in the buttermilk, then the cream, then the cilantro. Taste and add more salt if desired. Scrape the mixture into a bowl and cover to keep warm.
- Pat the scallops dry with paper towels and sprinkle generously with salt.
- Rinse out the skillet and return it to the burner with the heat turned up to medium high. Add the reserved chorizo oil. When the oil is just beginning to smoke, add the scallops. Let cook on one side for 3 minutes, until the bottom of the scallops is a rich golden brown.
- Add the butter to the skillet and turn the scallops over. Cook for 30-60 seconds longer, moving the scallops around in the pan to coat with the butter. Remove the scallops to a plate and drizzle with a teaspoon or two of the butter from the pan. Squeeze the juice from one half of a lime over the scallops.
- To serve, divide the corn and chorizo mixture amongst 4 plates, topping each with 3-4 scallops. Serve with remaining lime halves; squeeze additional juice over the scallops to taste.
Roasted corn takes about 5 minutes to prepare and then 20 minutes in the oven. If you’re making this as a part of Summer Meal Plan #5, you should already have some leftover from earlier in the week, otherwise, get the corn roasting first, then begin preparing the rest of the dish while the corn roasts. Season the corn with either Tajin Seasoning or mild chili powder.