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    You are in: Home / Recipes / Creamed Scallops, Corn, and Tomatoes Recipe
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    Creamed Scallops, Corn, and Tomatoes

    Creamed Scallops, Corn, and Tomatoes. Photo by *Parsley*

    1/1 Photo of Creamed Scallops, Corn, and Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Tweeky's Note:

    Serve this rich shellfish entree with a side of garlic mashed potatoes and sauteed artichoke hearts tossed with lemon juice. Recipe source,

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    Units: US | Metric


    1. 1
      Melt margarine over medium-high heat in a large non-stick skillet.
    2. 2
      Add green onions and scallops, saute 3 minutes.
    3. 3
      Add flour, basil, salt, thyme, and red pepper, stirring until blended.
    4. 4
      Stir in corn, milk, and tomatoes (dash of soy); bring to a boil, and cook 2 minutes or until slightly thick, stirring constantly.

    Ratings & Reviews:

    • on April 13, 2008


      Very Good recipe. I used olive oil instead of margarine and also added finely chopped garlic as well as extra soy sauce. I served it over brown rice and it made a tasty meal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2006


      Great new way to eat bay scallops. I enjoyed the combination of ingredients. I did use the optional soy sauce, but I just thought it needed a bit more flavor, so I added some tarragon, garlic and extra soy sauce. I will make this again. Thanx for a new bay scallop recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamed Scallops, Corn, and Tomatoes

    Serving Size: 1 (461 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 297.8
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 1.3 g
    Cholesterol 59.3 mg
    Sodium 839.8 mg
    Total Carbohydrate 29.7 g
    Dietary Fiber 3.8 g
    Sugars 6.0 g
    Protein 33.2 g

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