Scallops with Corn & Chorizo Chowder

Cook time 1 hour
Servings 2-4


10g butter

6 fat scallops

Salt & pepper

For the creamed corn

2 tbsp extra virgin olive oil

1 onion, finely chopped

1 clove garlic, chopped

1 chorizo, finely diced

1 x 2cm piece of ginger, minced

4 corn cobs or 700g frozen corn kernels

600ml chicken stock

80ml thickened cream

1 lime, juiced & zested

Scallops with Corn & Chorizo Chowder


Heat oil in a casserole pan and add the onion, garlic, ginger, chorizo and a pinch of salt. Sauté over medium heat for 8-10 minutes until softened with a little colour.

Peel the husks away from corn and place flat onto a chopping board. Cut the kernels off holding the knife close to the corn. Add the corn and coat in the onion mixture before adding the stock. Turn the heat up and bring to the boil then turn down to medium-low and cook covered halfway with lid for 35-40 minutes until most of the liquid has evaporated and the corn is tender.

Add the cream and cook for a further 5 minutes. Using a stick blender, pulse 5-6 time to help form a creamy and thick chowder. Add the lime juice.

Heat a pan over a medium to high heat. Add a splash of oil and the butter and then cook the scallops for 30 seconds – minute on each side. Season with salt.

Serve a few spoonfuls of corn chowder into a shallow bowl and top with scallops. Sprinkle over lime zest and juice.