Scallops and Chorizo with a Tomatillo-Corn Puree
Cook time
Total time
Serves: 3
  • 12 fresh scallops, rinsed and patted dry
  • 1 tablespoon olive oil
  • ¾ lb. uncooked ground chorizo (if using sausages, remove the casings)
  • 1 tablespoon unsalted butter
Tomatillo-Corn Puree
  • 1 lb. tomatillos (fresh or canned; if using canned, get the 'roasted' variety)
  • 1 onion, quartered
  • 6 cloves garlic, peeled and kept whole
  • 2 teaspoons olive oil
  • 1 habanero pepper (I used 2, but found it to be too spicy when paired with the chorizo)
  • 2-3 ears corn, kernels removed
  • 1 green bell pepper, quartered
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  1. Begin by making the puree. Preheat your oven to 350 degrees F. Line a large baking sheet with foil, then spray very lightly with non-stick spray (such as Pam). Peel your tomatillos, then rinse under warm water to get rid of any of the residue remaining from the leaves. Pat dry and place in a line on your baking sheet. Quarter your onion and peel your garlic and place those on the baking sheet. Wash your habanero pepper and place that on the sheet as well. Brush the onion and garlic with a bit of olive oil. Place in the oven for 8-10 minutes, until the onions and tomatillos are slightly charred and the garlic is golden. Set aside to cool for a few minutes.
  2. When the roasted vegetables have cooled enough to handle, place in a food processor or blender. Add half of the vegetables, puree, then add the other half. Add in the raw corn kernels and bell pepper and puree. Add the salt and pepper, puree one more time, taste, and adjust seasonings as necessary. Place in a bowl and keep in the fridge until you're ready to eat. You can serve it hot, too, but I think that the cool puree is a nice contrast against the hot and spicy chorizo.
  3. Heat a tablespoon of olive oil over medium-high heat in a cast iron or stainless steel skillet (you don't want to use non-stick for this because you want your scallops to have a nice golden sear on each side). Add the ground chorizo and cook for 8 minutes or so, until cooked through. Remove with a slotted spoon to a bowl, cover, and set aside. Drain off all but a tablespoon of the chorizo fat and keep the pan over medium-high heat.
  4. Rinse the scallops and pat them dry - you want to get them as dry as possible. Add the tablespoon of butter to the pan and when bubbling, add the scallops. Cook for 3 minutes on each side, until a crisp, golden crust develops. Place the puree on a plate, top with the hot chorizo, and top with 4 scallops for each plate. Serves 3.
Recipe by The Crepes of Wrath at