Name: Pan-Seared Scallops With Chorizo and Corn
Yield: 4 servings
Ingredients: 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; 4 garlic cloves, thinly sliced; ½–1 serrano chile (depending on heat), finely chopped; ¾ tsp. kosher salt, plus more; 1 cup buttermilk; ⅓ cup chopped cilantro; 12 large sea scallops (about 1 lb.), side muscle removed, patted dry; 2 Tbsp. unsalted butter; 1 lime, halved; Lime wedges (for serving)

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Photo by Chelsie Craig, food styling by Molly Baz

Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.

Recipe notes