Seared Scallops with Warm Corn & Chorizo Salsa

The salty sweetness of scallops plays gorgeously against the earthy sweetness of corn. Both get a flavorful lift from the spice and fat of chorizo in this easy, perfect-for-summer entrée. Many farms and farm stands offer wonderful summer corn, but if you’re near Monongahela try Triple B Farms. triplebfarms.com

Ingredients

1 lb scallops
2 tbsp butter
1/2 red onion, diced
2 cloves garlic minced
1/2 cup diced, dry-cured chorizo
2 ears corn, cut off the cob
1 lime, juiced
1/4 cup cilantro sprigs

Instructions

Pat scallops dry with a paper towel, season with salt.
Sear in a nonstick pan over high heat, 3 minutes on first side until a golden crust forms, flip and finish cooking for 1 minute. Remove scallops and set aside.
Add onion, garlic, chorizo, and corn into same pan and toss quickly just until everything warms through.
Put warm salsa on serving platter and drizzle with lime juice. Garnish with cilantro sprigs

Story by Keith Recker / Photography by Dave Bryce / Recipes and Styling by Anna Calabrese

With the support of Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred