Fried scallops with creamy corn

Scallops are fried in a pan and served with a side dish of creamy corn and tomato salad, pickled red onions and fresh herbs. In the preparation of creamy corn fresh cobs are used. Some of them are rubbed on a grater, and with grains are cut off the rest, and everything is stewed together in a pan with onions and condensed milk without sugar, which gives a side dish amazing creamy taste and texture. He is excellent goes well with seafood, and tomato salad with aromatic parsley and basil fills the dish with a whole gamut of summer tastes. Nutritional value of one serving: (4 total) Calories 470, total fats 15 g., saturated fats g., proteins 32 g., carbohydrates 55 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 35min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 0.7 kg large scallops, cut legs, dry
• 6 ears of corn peeled
• 1/4 Art. red wine vinegar
• 1 tbsp. l Sahara
• 1 red onion (half cut thinly, half cut cubes)
• 3 tbsp. l vegetable oil
• 1 can (340 gr.) Of condensed milk without sugar, 2% fat (approximately 1 and 1/3 st.)
• 2 small diced tomatoes
• 0.5 tbsp. fresh basil, thinly sliced
• 0.5 tbsp. fresh parsley torn

Recipes with similar ingredients: scallops, corn, wine vinegar, concentrated milk, tomatoes, basil

Recipe preparation:

1. Cut grains from 4 ears of corn. The remaining 2 ears grate on a coarse grater.
2. In a small saucepan over high heat, bring to a boil 0.5 Art. water, vinegar, sugar and a large pinch of salt. Take it off the fire add chopped red onions and set aside to pickle at least for 10 minutes.
3. Meanwhile, in a medium-sized saucepan on a moderately strong heat 1 tbsp. l vegetable oil. Add chopped diced red onions and fry, stirring, until soft, about 4 minutes. Add the corn kernels and fry, stirring, for 2 minutes. Reduce heat to moderate and stir in condensed milk and grated corn. Cook over low heat until thickened for 5-7 minutes, salt and pepper. Cover and keep warm on slow fire.
4. In a large skillet with non-stick over high heat heat the remaining 2 tbsp. l vegetable oil. Sprinkle scallops salt and black pepper. Add them to the pan and fry without interfering, until they are browned below, for about 3 minutes. Turn over and fry until ready, about 1 minute.
5. Arrange the corn in plates and lay the scallops on top. Drain the onion, leaving 2 tsp. Mix onion and liquid with tomatoes, basil and parsley, salt. Put a little bit salad in each serving.