Creamed Scallops Corn And Tomatoes Recipes

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CREAMED SCALLOPS, CORN, AND TOMATOES



Creamed Scallops, Corn, and Tomatoes image

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

Provided by Judith N.

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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.

Nutrition Facts : Calories 297.9, Fat 5.9, SaturatedFat 1.3, Cholesterol 59.3, Sodium 839.8, Carbohydrate 29.8, Fiber 3.8, Sugar 6, Protein 33.2

PAN-SEARED SCALLOPS, CORN, AND TOMATOES



Pan-Seared Scallops, Corn, and Tomatoes image

Categories     Tomato     Sauté     Quick & Easy     Scallop     Corn     Gourmet

Yield Serves 2

Number Of Ingredients 8

3/4 pound sea scallops
3/4 teaspoon salt
1/2 teaspoon dried thyme, crumbled
1 slice bacon, chopped
1 tablespoon olive oil
2 scallions, sliced thin
1 cup fresh corn (cut from about 2 ears) or thawed frozen corn
1 cup cherry tomatoes, halved

Steps:

  • Remove tough muscle from side of each scallop if necessary and halve any large scallops. Pat scallops dry with paper towels and in a bowl toss with salt and thyme. In a large non-stick skillet cook bacon over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to paper towels to drain. Increase heat to moderately high and in drippings remaining in skillet sear scallops, stirring occasionally, until golden and cooked through. With slotted spoon transfer scallops to a clean bowl.
  • In same skillet heat oil over moderately high heat until hot but not smoking and sauté scallions, stirring occasionally, until they begin to brown, about 1 minute. Add corn and tomatoes and cook, stirring occasionally, until corn begins to brown, about 3 minutes. Return scallops to skillet and heat through, seasoning mixture with salt and pepper.
  • Serve scallops sprinkled with bacon.

CREAMED CORN WITH TOMATOES



Creamed Corn with Tomatoes image

Creamed corn is served with tomatoes and fresh herbs in this easy side dish recipe.

Provided by VirginiaWillis

Categories     Corn Side Dishes

Time 20m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 cup chopped onion
3 cups fresh corn kernels, cut from the cob
2 ounces cream cheese
2 tablespoons water
2 medium tomatoes, chopped
½ tablespoon chopped fresh parsley
½ tablespoon chopped fresh basil
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add onion; and cook until soft and translucent, about 3 minutes. Stir in corn kernels. Cook, stirring occasionally, until kernels are tender, about 5 minutes. Stir in cream cheese and water until cream cheese is melted. Stir in tomatoes, parsley, and basil. Season with salt and black pepper.

Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.7 g, Cholesterol 15.6 mg, Fat 9.9 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 3.8 g, Sodium 186.3 mg

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