Pan-fried scallops with creamed corn

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 15 G., saturated fats 3 G., proteins 32 G., carbohydrates 55 G., fiber 4 G., cholesterol 41 mg, sodium 903 mg, sugar 21 G.

Pan-seared scallops are served with a side of creamed corn and a salad of tomatoes, pickled red onions, and fresh herbs. The creamed corn is made with fresh corn on the cob. Some of it is grated, and the kernels are trimmed off the rest, then simmered in a pan with onions and unsweetened condensed milk, which gives the side dish a wonderfully creamy flavor and texture. It pairs perfectly with seafood, and the tomato salad with aromatic parsley and basil infuses the dish with a whole range of summer flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg large sea scallops, stems removed, pat dry
6 ears of corn, husked
1/4 cup red wine vinegar
1 tbsp. sugar
1 red onion (half thinly sliced, half diced)
3 tablespoons of vegetable oil
1 can (340 g) of unsweetened condensed milk, 2% fat (about 1 and 1/3 cups)
2 small tomatoes, diced
0.5 cup fresh basil, thinly sliced
0.5 cup fresh parsley, torn

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Cut the kernels from 4 ears of corn. Grate the remaining 2 ears on a coarse grater.
In a small saucepan, bring 0.5 cups of water, vinegar, sugar, and a large pinch of salt to a boil over high heat. Remove from heat, add chopped red onion, and let marinate for at least 10 minutes.

Meanwhile, heat 1 tablespoon of vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring, until softened, about 4 minutes. Add the corn kernels and cook, stirring, for 2 minutes. Reduce the heat to medium and stir in the condensed milk and grated corn. Simmer until thickened, 5-7 minutes. Season with salt and pepper. Cover and keep warm over low heat.
In a large nonstick skillet, heat the remaining 2 tablespoons vegetable oil over high heat. Season the scallops with salt and black pepper. Add them to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 minute.
Divide the corn among plates and top with the scallops. Drain the onions, reserving 2 teaspoons of the liquid. Combine the onions and liquid with the tomatoes, basil, and parsley, and season with salt. Top each serving with a small amount of lettuce.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Summer dishes / Main courses / Fish and seafood / Food Network - recipes