Bon Appetit Pan-Seared Scallops with Corn Chorizo

3 ears of corn, husked ( I used 5)
3 TBS extra virgin olive oil, divided
2 oz smoked Spanish chorizo, finely chopped. You can use any smoked sausage
12 scallions, white and pale green parts only, thinly sliced
1 to 2 serrano chile (depending on heat) finely chopped
3/4 tsp kosher salt more if needed
1 cup buttermilk
1/2 chopped cilantro
12 large sea scallops (about 1lbs) side muscle removed, patted dry
2 TBS unsalted butter
1 lime halved
Cut kernels from corncobs and place in medium bowl. Using the back of a chef's knife, scrape milk from cobs into bowl; discard cobs.
Heat 1 TBS oil in a medium saucepan over medium. Cook chorizo stirring occasionally, until it starts to crisp. Add scallions, garlic, chile to corn. Molly added to chorizo I added to corn. Cook stirring occasionally until vegetables are softened but not browned. About 2 min. Add chorizo to corn mixture. Turn heat off to cool before adding buttermilk. Pat dry scallops. Heat reserved oil from chorizo (I did not have much oil from my smoked sausage) TBS olive oil in large skillet. Cook scallops on medium heat until a crust forms. About 3 minutes. Reduce heat to medium-low heat add butter to pan and baste scallops with butter. To serve place corn on plate and add scallops on top of corn and garnish with cilantro. Enjoy

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