Summer is here and sweet corn is back on the menu! It’s hard to imagine anything that pairs better with corn than sweet, rich sea scallops, especially when you tie it all together with some smokey chorizo and just a bit of balsamic vinegar. Toss in a bit of jalapeno and red bell better for a little more heat and sweet and you’ve got a perfect summertime dinner.
If you’re wondering where to get the balsamic crema listed in the recipe below, fret not because we sell it at both our Minneapolis and St. Paul locations (right around $10). If you don’t have it, you can use regular balsamic vinegar or you can reduce the balsamic on the stove until it becomes syrupy and you will have made your own!
Seared Scallops with Charred Corn & Chorizo
1lbs U10-20 Sea Scallops
8oz cured Spanish chorizo, cut into 1/4″ cubes
2 cups sweet corn (off the cob)
1 jalapeno, diced
1/2 cup red bell pepper, diced
1 large shallot, diced
1/4 cup finely chopped cilantro
2 tablespoons fresh lemon or lime juice
1/2 cup of water
4 tablespoons of vegetable oil
Salt & pepper to taste
Add the corn to a large, dry skillet over high heat. Allow the corn to char around the edges and remove (approximately 2-3 minutes). Set aside until needed.
Using the same skillet, reduce the heat to medium-high and add 2 tablespoons of vegetable oil and the chorizo. Cook until the chorizo starts to caramelize around the edges, 2-3 minutes, and then add the shallot, bell pepper, jalapeno, and corn. Continue to satue for and additional 2-3 minutes or until the peppers and shallots begin to soften.
Add the 1/2 cup of water to the pan and simmer until the water is fully evaporated and the corn is fully cooked through and tender. Add the fresh lemon or lime juice and the cilantro. Keep warm until needed.
In another skillet over medium-high heat, add two tablespoons of vegetable oil. Pat your scallops dry using a paper towel and season with salt and pepper. Place them in the pan clockwise and cook for 2-3 minutes or until they’re fully browned and caramelized on the cooked side. Flip and cook for an additional 1-2 minutes or until scallops are just barely cooked through.
Plate the scallops with the charred corn and chorizo, drizzle with the balsamic creme, and garnish with additional cilantro and lemon or lime wedges.