Pan Seared Sea Scallops with Corn Puree

Ingredients

• For The Corn Puree:
• 4-5 ears of fresh corn
• 1/2 teaspoon salt
• 1 shallot, thinly sliced
• 1 cup chicken broth
• 2 tablespoons butter
• pinch of cayenne
• 1/4 cup almond milk
• 2 tablespoons olive oil
• For The Scallops:
• 1 1/4 pounds medium-sized dry sea scallops (about 25)
• 3 ounces dry-cured chorizo, chopped into small pieces
• 20 red & yellow cherry tomatoes, halved
• scallions, chopped

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