Scallops and Chorizo with a Tomatillo-Corn Puree

Scallops and Chorizo with a Tomatillo-Corn Puree
Serves 3

1.5 lbs fresh scallops, rinsed and patted dry
8oz lb. uncooked ground chorizo (if using sausages, remove the casings)
butter

Tomatillo-Corn Puree
1.25 lb. tomatillos, fresh
1 med onion, chunked
6 cloves garlic, peeled and kept whole
2 teaspoons olive oil
1 mild chile (or hotter...)
2-3 ears corn, raw kernels removed
1 green bell pepper, chunked
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 avocado, if needed

1. Preheat an over to 425f. Line a sheet pan with foil, and put on
garlic, onion, chile, and tomatillo. Brush with a little oil and roast
until starting to get some char.

2. When the roasted vegetables have cooled enough to handle, place in a
food processor or blender. Add half of the vegetables, puree, then add
the other half. Add in the raw corn kernels and bell pepper and puree.
Add the salt and pepper, puree one more time, taste, and adjust
seasonings as necessary. Add avocado to thicken. Keep at room temp.

3. Render the chorizo and reserve, leaving 1tbs of fat in the pan.

4. Cook the dried and seasoned scallops in butter, touching only twice
(to turn and to remove). Plate a mount of puree, then some chorizo, and
then some scallops.