Directions

1. Thaw scallops and pat dry.

2. Heat 1 tbsp olive oil in a saucepan over medium heat. Cook pancetta for about 2 minutes or until crispy.

3. Remove pancetta from the stove and save the oil in a small bowl or cup.

4. In the same pan, add 1 tbsp olive oil and cook minced garlic and sliced green onions for about 2 minutes.

5. Add corn and cook for 5-7 minutes or until corn is softened.

6. Remove from heat and let corn cool in pan for 5 minutes.

7. Once cooked, mix in buttermilk. Season with salt and pepper.

Seared Scallops:

1. Season scallops with salt.

2. Heat chorizo oil and 1 tbsp olive oil in a large skillet over medium-high heat.

3. Cook scallops for 3 minutes on one side. Flip and cook for another 2 minutes.

4. Reduce the heat to medium-low and add butter to the skillet. Let simmer for 30 seconds.

5. Remove scallops from heat and serve over corn. Top with pancetta and fresh lime.

6. Enjoy!