Traeger Seared Scallops with Corn and Chorizo Sauce
Highlighting more fresh seasonal produce, this recipe turns sweet corn into a rich and slightly spicy relish/sauce with chorizo, onions and cream. Topped with seared scallops and blistered shishitos, it's a terrific summer meal.
Equipment
- Traeger grill
- Cast iron skillet
- Wooden spatula
- Fish spatula
- Knife and cutting board
Ingredients
- 1 pound Sea Scallops previously frozen
- 4 ears sweet corn on the cob
- ½ cup uncooked chorizo
- ½ a yellow onion
- 3 scallions
- 4 tbsp butter
- 1 cup Half and half
- 4 tbsp cilantro
- 8 shishito peppers
Instructions
- Preheat your Traeger grill to 225* with the super smoke feature.
- Remove the husks from the ears of corn and place the corn on the grates of the grill.
- Close the lid and allow the corn to smoke for 20 minutes.
- While the corn smokes, prepare the remaining ingredients.
- Remove the scallops from the packaging and place them on a paper-towel lined plate. Pat dry all over.
- Chop the onion, slice the scallions and mince the cilantro.
- In a cast iron skillet, cook the chorizo.
- Remove it from the heat, drain the crumbles on a paper towel and reserve some of the oil.
- Once the corn has smoked, pull it from the grill and use a knife to cut the kernels from the cob.
- Use the back of the knife to scrape down the cob to collect the corn milk. Set the kernels and the milk aside.
- Using the same skillet used for the chorizo, preheat the pan to medium heat. ,
- Saute the onion and scallions until soft.
- Then stir in the corn and juice and cook about 5 minutes until the corn is tender.
- Stir in some of the reserved cooked chorizo.
- Add the butter to the corn and then remove the pan from the heat.
- Once off the heat, pour in the half and half and stir until well combined.
- Season the corn mixture to taste.
- Then transfer to a bowl to hold until serving.
- Wipe the pan with a paper towel, then return the pan to the heat on medium-high.
- Place the shishitos in the hot pan and cook until blistered all over, about 5 minutes.
- Transfer the shishitos to a bowl and toss with olive oil and salt. Set aside.
- Return the pan to the heat and add a bit of chorizo oil and olive oil to the pan.
- Return the pan to medium heat.
- Sear the scallops in two batches, until golden brown on each side.
- To serve, nestle scallops in the corn sauce, sprinkle with cilantro and place blistered shishtos alongside.
- Serve and enjoy!