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Seared Scallops with Creamed Corn & Pickled Red Onion Salad

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Ingredients

Adjust Servings:
3 ea Ears of corn (shucked) See below
2 tbsp Red wine vinegar
1/2 tbsp Sugar
Kosher salt
1/4 ea Red onion - chopped
1/4 ea Red onion - sliced
1 1/2 tbsp Canola Oil
1/2 can Milk - Evaporated
To taste Black pepper - fresh ground
12 oz Scallops - Large
1 small Tomatoes Diced
1/4 cup Basil leaves Torn
1/4 cup Parsley - fresh Torn

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Seared Scallops with Creamed Corn & Pickled Red Onion Salad

Features:
    Cuisine:

    It seems nothing beats a home cooked meal of fresh seafood at this time of year and it is hard to decide between salmon, swordfish scallops or shrimp. Last nights dinner was Seared Scallops on a bed of creamed corn with a salad of lightly pickled onion, tomato (We used cherry tomatoes, halved) with fresh basil and parsley from the garden.

    • 35 minutes
    • Serves 2
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    Slice the kernels off 2 ears of corn. Grate the remaining ear on the large holes of a box grater.

    2
    Done

    Bring 1/4 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.

    3
    Done

    Heat 1/2 tbsp 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.

    4
    Done

    Heat the remaining 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.

    5
    Done

    Heat the remaining 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.

    6
    Done

    Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving a teaspoon of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.

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