The salty sweetness of scallops plays gorgeously against the earthy sweetness of corn. Both get a flavorful lift from the spice and fat of chorizo in this easy, perfect-for-summer entrée. Many farms and farm stands offer wonderful summer corn, but if you’re near Monongahela try Triple B Farms. triplebfarms.com

Ingredients

• 1 lb scallops

• 2 tbsp butter 

• 1/2 red onion, diced

• 2 cloves garlic minced 

• 1/2 cup diced, dry-cured chorizo

• 2 ears corn, cut off the cob

• 1 lime, juiced 

• 1/4 cup cilantro sprigs

Instructions

• Pat scallops dry with a paper towel, season with salt.

• Sear in a nonstick pan over high heat, 3 minutes on first side until a golden crust forms, flip and finish cooking for 1 minute. Remove scallops and set aside.

• Add onion, garlic, chorizo, and corn into same pan and toss quickly just until everything warms through.

• Put warm salsa on serving platter and drizzle with lime juice. Garnish with cilantro sprigs  

Story by Keith Recker / Photography by Dave Bryce / Recipes and Styling by Anna Calabrese

With the support of Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred