Seared Scallops with Creamed Corn
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 15 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 41 milligrams
- Sodium
- 903 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 4 grams
- Protein
- 32 grams
- Sugar
- 21 grams
- Total: 35 min
- Active: 35 min
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.