Advertisement

Ingredients

Directions

  • Heat 1 tbsp oil in a large skillet over medium heat. Add chorizo and cook 5 minutes. Add onion and garlic; sauté 2 minutes. Stir in kernels from ears of corn. Cook 3 minutes. Wilt in spinach. Season and remove to a bowl. Season scallops with salt and pepper. Increase heat in the same skillet to medium-high and add 1 tbsp oil. Sear scallops 4 minutes, turning once. Serve over warm corn-chorizo salad.

    Advertisement

Nutrition Facts

330 calories; 10 g total fat; 43 g carbohydrates; 24 g protein;

Reviews