Pan-fried scallops with creamed corn

Ingredients:

• 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

Preparation:

1. Cut the kernels from 4 ears of corn. Grate the remaining 2 ears on a coarse grater.
2. 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.
3. 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.
4. 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.
5. 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.