The depth of flavours in this dish are outstanding! Every summer it is a must made with the freshest corn, Spolumbo’s Chorizo and sweet sea scallops. Sometimes we serve it as an appetizer and other times; it is the meal following a green summer salad.
Corn, Chorizo and Scallops
The presentation has a wow factor! Prep everything and it really does come together very quickly. (Use the leftover buttermilk to marinate chicken pieces another night.)
Ingredients
- 3 cobs of corn (355 gr) after husked and cut from cob 60 CHO
- 2 TBSP olive oil 0 CHO
- 1 (100 gr) link of Chorizo sausage 1 CHO
- ¼ cup (10 gr) chives chopped 0 CHO
- 1 (26 gr) jalapeno, seeded and finely diced 1 CHO
- 2/3 cup buttermilk 8 CHO
- 1/3 cup (10 gr) basil, chopped 0 CHO
- 4 – 6 large sea scallops 0 CHO
- 1 TBSP butter 0 CHO
- 1 lime half for squeezing and ½ cut into wedges for serving 0 CHO
TOTAL CHO 70 CHO
- TOTAL WEIGHT 510 GRAMS
- 70 CHO DIVIDED BY 510 GRAMS = .137 CHO/GRAM
- 1 TBSP = 14 GRAMS (.137 CHO x 14 GRAMS) 1.9 CHO/TBSP
- ¼ CUP = 4 TBSP (1.9 CHO x 4) 7.6 CHO/1/4 CUP
- ¼ CUP = 56 GRAMS
Instructions
- Cut corn from the uncooked cob and set aside.
- Remove casing from the Chorizo. Heat olive oil in a large skillet. Scramble fry the chorizo, breaking apart until cooked through, 4-5 minutes.
Place the cooked Chorizo in a fine mesh strainer and press down with the back of a spoon to extract any Chorizo infused oil. There should be about 2 TBSP of chorizo oil.
Drizzle 1 TBSP back into the Chorizo skillet and in another skillet, drizzle the remaining TBSP. The second skillet is the one the scallops will be sauteed in.
- Return chorizo to skillet and add corn. Stir and let cook over medium heat for 5 minutes. Then turn heat off, add jalapeno and chives. Stir and let cool for 5 more minutes.
- Just before starting the scallops, add the buttermilk to the corn ragu and warm over low heat.
- Next heat infused Chorizo oil in scallop skillet and add scallops. Cook scallops on medium high heat for 2 minutes, flip and cook another 2 minutes. Add 1 TBSP butter to pan and baste scallops with butter for 1 more minute. Turn off heat.
- Stir basil into corn and place in serving dish. Squeeze ½ lime juice over corn.
- Place scallops on corn and drizzle with any remaining butter/oil.
- Serve immediately with lime wedges.
