Name: Seared Scallops Succotash
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 12 large sea scallops, patted very dry; 150g spanish chorizo, diced small; 2 cups fresh or frozen corn kernels; 1 red bell pepper, diced; 1/2 red onion, finely diced; 2 cloves garlic, minced; 1/4 cup fresh cilantro, chopped; 1 lime, zest and juice separated; 2 tbsp olive oil, divided; 1 tbsp unsalted butter; 1/2 tsp smoked paprika; Pinch cayenne pepper (optional); To taste salt and freshly ground black pepper

Method

1Prepare the succotash base: Dice the chorizo, red bell pepper, and red onion. Mince the garlic and chop the cilantro. Zest and juice the lime.

2In a large skillet over medium-high heat, add the diced chorizo. Cook until crispy and its fat is rendered, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving rendered fat in the pan.

3Add 1 tablespoon of olive oil to the pan with the chorizo fat. Sauté the diced red bell pepper and red onion until softened, about 5 minutes. Stir in the minced garlic, corn kernels, smoked paprika, and cayenne (if using), cooking for another 3 minutes.

4Stir the cooked chorizo back into the succotash mixture. Remove the succotash from the skillet and set aside. Quickly wipe the skillet clean.

5Pat the scallops very dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.

6Heat the remaining 1 tablespoon of olive oil and the unsalted butter in the same skillet over high heat until shimmering and just starting to smoke.

7Place the scallops in the hot skillet in a single layer, ensuring not to overcrowd the pan. Sear for 1.5-2 minutes per side until deeply golden brown and caramelized, with a translucent center. Work in batches if necessary.

8Remove scallops from the pan. Return the succotash mixture to the skillet and gently reheat for 1 minute. Stir in the fresh cilantro and lime juice.

9Serve the seared scallops immediately over the warm chorizo corn succotash, garnished with lime zest.

Notes

For an extra layer of flavor, a splash of dry white wine (about 1/4 cup) can be added to the succotash after sautéing the vegetables, allowing it to reduce slightly.

If fresh corn is available, cut kernels directly from the cob for superior sweetness and texture.

For those avoiding pork, plant-based chorizo or finely diced, smoked chicken sausage can be used as a delicious alternative.