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Cooking With Chef Hermann: Pan-Seared Scallops with Chorizo and Corn

Pan-Seared Scallops with Chorizo and Corn


  • 3 oz Chorizo
  • 1 C Corn
  • 3 TB Olive Oil
  • 12 scallions, thinly sliced
  •  4 garlic cloves, crushed
  • 1 Serrano chili chopped
  • ¾ tsp salt
  • 1 C Buttermilk
  • 1/3 C Cilantro chopped
  • 12 large sea scallops
  • 2 TB Butter, unsalted
  • 1 lime, halved
  • Lime wedges for serving


Heat 1 TB Oil and cook chorizo, strain excess oil.  Add 1 TB Oil, garlic, chili and scallions.  Add salt.  When vegetables soften, add corn kernels.  Remove from heat.  Add the buttermilk and cilantro.  In another pan, melt oil and butter.  Add scallops and cook until just browned, flipping.  Divide the corn mixture among plates and top with scallops.