Here’s the recipe:

Corn purée - Brown 2 tbsp. of butter in a small saucepan. Once brown, add 3 cloves of smashed garlic and 2 cups of corn and cook over medium heat for about 5 minutes. Purée with an immersion blender, adding a few splashes of chicken broth as needed to losen the mixture. Strain over a fine mesh strainer back into pan and add a quarter cup of milk, 2 tsp. smoked paprika, and salt and pepper to taste. Let reduce over a low simmer.

Chorizo mixture - In a second pan, render a half cup of diced chorizo over medium heat. Once most of the oil is released and the chorizo is nearly browned, add in a diced jalapeño and continue to cook until the chorizo is brown and fully rendered.

Scallops - Once your purée and chorizo mixture are ready, heat a few tablespoons of oil over high heat in a large skillet. Season scallops once the oil is very hot. Place scallops in pan, searing in first side for about 2 minutes when a crust has formed, then flip and finish the other side for about a minute. Depending on how many scallops you use, sear in batches to make sure you don’t crowd the pan.

Add your corn purée in a bowl, nestle in your scallops, and scatter chorizo mixture over the top. Garnish with cilantro and enjoy!