Seared Scallops with Warm Corn & Chorizo Salsa is a delightful summer entrée where the salty sweetness of perfectly seared scallops beautifully contrasts the earthy sweetness of fresh corn. Both flavors get a rich and smoky lift from the spice and fat of chorizo in the warm salsa, creating a harmonious balance that’s both satisfying and vibrant. This dish is easy to prepare but impressive enough to serve at any summer gathering or casual weeknight dinner. During the summer season, many local farms and farm stands offer fresh corn at its peak, which makes all the difference in flavor and texture. If you happen to be near Monongahela, be sure to check out Triple B Farms, known for their exceptional produce and commitment to quality. For more information, visit triplebfarms.com.
Why Chorizo Salsa?
Chorizo salsa adds a bold, smoky depth to any dish, perfectly complementing both seafood and vegetables. Its spicy, savory flavors come from rich, seasoned pork sausage, which brings warmth and complexity to the salsa. This versatile topping enhances summer meals by adding a satisfying kick and hearty texture. Whether paired with fresh corn or seared scallops, chorizo salsa transforms simple ingredients into a flavorful, memorable dish.
Why Scallops Shine in Any Dish
Scallops are one of the ocean’s finest treasures — tender, sweet, and luxuriously buttery when cooked just right. Their delicate flavor makes them the perfect canvas for bold or simple pairings, from bright citrus to smoky chorizo. Whether you’re searing them to golden perfection or trying a new preparation, scallops always impress. Looking for more inspiration? Check out another delicious scallop recipe here to bring even more ocean elegance to your table.
Print
Seared Scallops with Warm Corn & Chorizo Salsa
Description
Seared scallops meet a warm, smoky-sweet corn and chorizo salsa in this easy, summer-perfect dish bursting with fresh, local flavors.
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
Recipes and Styling by Anna Franklin
Photography by Dave Bryce
With the support of Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred
Subscribe to TABLE Magazine‘s print edition.
