2tablespoonsfresh lime juice (about the juice from one lime)
4lime wedges
Instructions
Cut the kernels from the corn cobs into a large bowl. Discard the cobs and set the bowl of kernels aside.
In a cast iron skillet or large saucepan, heat 1 tablespoon of the extra-virgin olive oil over medium heat. Add the longganisa and cook through, about 2 minutes, stirring to cook evenly. Stir in the garlic, salt, and 1 more tablespoon of olive oil and cook, stirring occasionally, until the vegetables are soft, about 2 minutes. Add the corn kernels and cook until bright yellow and softened, stirring occasionally, about 5 to 7 minutes. Turn off the heat and allow to cool down slightly for about 5 minutes.
Meanwhile, sear the scallops. In a separate skillet or pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once the oil is heated, add the scallops and allow to cool on one side for about 3 minutes.
While the scallops are searing on one side, add the half and half, cilantro, and lime juice to the other pan with the corn mixture. Stir to combine.
Flip the scallops over and cook on the remaining side for another 3 to 4 minutes, until both sides have a nice golden brown sear. Turn off the heat.
Spoon corn mixture divided evenly into four bowls. Top each with scallops. Serve with a lime wedge and garnish with extra chopped cilantro.
Notes
Before you start cooking, be sure to read through my tips in the blog post for getting perfectly seared scallops.Scallops are best enjoyed soon after they are cooked. You can store leftovers in an airtight container for one more day. However, after 24 hours in the refrigerator they will start to get rubbery and dry.