Creamed Scallops, Corn, and Tomatoes |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Serve this rich shellfish entree with a side of garlic mashed potatoes and sauteed artichoke hearts tossed with lemon juice. Recipe source, Ingredients:
1 tablespoon margarine |
1 cup sliced green onion |
1 1/2 lbs bay scallops |
2 tablespoons flour |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/8-1/4 teaspoon ground red pepper |
1 1/2 cups frozen whole kernel corn, thawed (also good with peas) |
1/2 cup whole milk |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 dash soy sauce (optional) |
Directions:
1. Melt margarine over medium-high heat in a large non-stick skillet.
2. Add green onions and scallops, saute 3 minutes.
3. Add flour, basil, salt, thyme, and red pepper, stirring until blended.
4. Stir in corn, milk, and tomatoes (dash of soy); bring to a boil, and cook 2 minutes or until slightly thick, stirring constantly.
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