Creamed Scallops, Corn, and Tomatoes

Submitted by 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"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 4

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.

Reviews

[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.

 

[*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!