Seared Scallops over Corn and Chorizo with Roasted Okra

Pan-Seared Scallops

Dry scallops and an uncrowded, hot pan build a golden crust without steaming. Their sweetness balances the seasoned chorizo underneath.

Ingredients

• 20 large dry-packed sea scallops, about 2 pounds, side muscles removed
• 2 tablespoons ghee
• 1/2 teaspoon fine sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Blot the scallops thoroughly dry with paper towels. Keep refrigerated while preparing the other components, then blot again just before cooking.
2. Heat a large stainless-steel or cast-iron skillet over medium-high heat. Season the scallops with salt and pepper immediately before searing.
3. Add half the ghee. When shimmering, add half the scallops with plenty of space between them. Sear without moving for 2–3 minutes, until a deep golden crust forms and they release readily.
4. Turn and cook for another 1–2 minutes, adjusting for thickness, until the centers reach 145°F. Transfer to a warm plate without covering tightly.
5. Repeat with the remaining ghee and scallops, removing any burnt residue from the pan between batches. Serve immediately.

Notes

• Avoid scallops treated with added water or phosphates; they release liquid and resist browning.
• A thin instant-read probe inserted horizontally gives the most reliable temperature reading.

Sweet Corn and Chorizo

Rendered chorizo seasons the corn throughout without needing a separate sauce. Lime and fresh herbs cut the richness while preserving the corn's summer sweetness.

Ingredients

• 4 cups fresh corn kernels, cut from about 5–6 ears
• 6 ounces gluten-free fresh Mexican-style pork chorizo, casing removed
• 1 teaspoon ghee
• 1 medium shallot, finely diced
• 2 cloves garlic, minced
• 3 scallions, thinly sliced, whites and greens separated
• 1/3 cup roughly chopped cilantro, plus a few leaves for finishing
• 1 tablespoon fresh lime juice, plus more to taste
• 2 tablespoons water, as needed
• to taste fine sea salt and freshly ground black pepper

Instructions

1. Heat the ghee in a wide skillet over medium heat. Add the chorizo and cook for 5–7 minutes, breaking it into small crumbles, until browned and cooked through to 160°F.
2. If there is a large pool of rendered fat, spoon some off, leaving about 1 tablespoon in the pan with the chorizo.
3. Add the shallot and scallion whites; cook for 2 minutes until softened. Add the garlic and stir for 30 seconds.
4. Raise the heat to medium-high and add the corn. Cook for 4–5 minutes, stirring occasionally, until bright, juicy, and just tender, with a few lightly browned kernels. Add a splash of the water if the pan becomes dry.
5. Remove from the heat and fold in the scallion greens, cilantro, and lime juice. Taste before adding salt and pepper; the chorizo may provide enough salt. Keep warm while searing the scallops.

Notes

• Use fresh, raw chorizo rather than firm cured Spanish chorizo for this method.
• Keep the corn loose and glossy rather than reducing it to a dry hash; a small splash of water restores the texture.

Whole Roasted Okra

Roasting whole, thoroughly dried pods keeps their interiors tender without making the side sticky. A little lime connects the okra to the corn.

Ingredients

• 1 pound fresh tender okra pods
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons fresh lime juice

Instructions

1. Heat the oven to 450°F. Wash the okra and dry it thoroughly. Trim only the dry stem tips, keeping the pods intact.
2. Toss with the olive oil, salt, and pepper. Spread in a single layer on a large rimmed baking sheet, leaving space between the pods.
3. Roast for 18–22 minutes, turning once, until tender with wrinkled skins and scattered browned or blistered spots.
4. Toss with the lime juice just before serving.

Notes

• Choose small to medium pods that bend easily; oversized, woody okra will remain fibrous after roasting.

Overall Timing / Workflow

The corn and okra can wait briefly, so the scallops are cooked last and arrive with their crust intact.

Instructions

1. 0:00 — Heat the oven to 450°F. Dry the scallops and refrigerate. Prepare the okra, cut the corn, and chop the aromatics and herbs.
2. 0:15 — Put the okra in the oven and begin cooking the chorizo.
3. 0:22 — Add the aromatics and corn to the chorizo. Turn the okra.
4. 0:30 — Finish the corn with lime and herbs and hold over very low heat. Begin searing the scallops in two batches.
5. 0:35 — Remove the tender okra from the oven and finish with lime.
6. 0:40–0:45 — Plate the corn, scallops, and okra and serve immediately.

Plating

A broad bed of corn supports the scallops while keeping their browned faces exposed. The whole okra stays distinct along one side.

Instructions

1. Spoon the warm corn and chorizo into four shallow bowls, spreading it across the center and one side.
2. Set five scallops over each portion, golden side up.
3. Arrange the whole okra alongside the corn rather than over the scallops. Finish with the reserved cilantro leaves and serve.

Leftover Path

Storing the components separately allows the vegetables to be reheated fully without overcooking the scallops.

Instructions

1. Refrigerate the scallops, corn mixture, and okra in separate airtight containers within 2 hours. Use the scallops within 1–2 days and the vegetables within 3 days.
2. Reheat the corn and chorizo in a skillet with a splash of water until it reaches 165°F. Refresh the okra in a 400°F oven for 5–8 minutes, until hot.
3. For a cold leftover meal, slice the scallops and serve with chilled corn and chorizo, extra cilantro, and lime. If reheating scallops, warm gently in a covered skillet with a splash of water to 165°F, recognizing that they will become firmer.