Name: Seared Scallops with Creamed Corn
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 6 ears of corn, shucked; 1/4 cup red wine vinegar; 1 tablespoon sugar; Kosher salt; 1 red onion (1/2 thinly sliced, 1/2 diced); 3 tablespoons vegetable oil; 1 12-ounce can 2% evaporated milk (about 1 1/3 cups); Freshly ground pepper; 1 1/2 pounds large scallops, "foot" muscles removed, patted dry; 2 small vine-ripened tomatoes, diced; 1/2 cup fresh basil, thinly sliced; 1/2 cup fresh parsley, torn

Directions

Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater.
Bring 1/2 cup water, the vinegar, sugar and a big pinch of salt to a boil in a small saucepan over high heat. Remove from the heat; add the sliced red onion and set aside to pickle, at least 10 minutes.
Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until softened, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and keep warm over low heat.
Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute.
Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving 2 teaspoons of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.

Photograph by Ralph Smith

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