sliced green onion
1 1/2 lbs
ground red pepper
1 1/2 cups
frozen whole kernel corn, thawed
( also good with peas)
1 (14 1/2 ounce) cans
diced tomatoes, drained
- Melt margarine over medium-high heat in a large non-stick skillet.
- Add green onions and scallops, saute 3 minutes.
- Add flour, basil, salt, thyme, and red pepper, stirring until blended.
- Stir in corn, milk, and tomatoes (dash of soy); bring to a boil, and cook 2 minutes or until slightly thick, stirring constantly.