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Creamed Scallops, Corn, and Tomatoes

Creamed Scallops, Corn, and Tomatoes created by Parsley

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

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Judith N.
Contributor
@Judith N.
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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, Cookinglight.timeinc.net"
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  1. Dasme
    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.
    Reply
  2. Dasme
    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.
    Reply
  3. Parsley
    Creamed Scallops, Corn, and Tomatoes Created by Parsley
    Reply
  4. Parsley
    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!
    Reply
  5. Judith N.
    Serve this rich shellfish entree with a side of garlic mashed potatoes and sauteed artichoke hearts tossed with lemon juice. Recipe source, Cookinglight.timeinc.net
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