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Creamed Scallops, Corn, and Tomatoes

Yield 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 1 tablespoon margarine
  • 1 cup sliced green onions
  • 1 1/2 pounds bay scallops
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • Dash to 1/4 teaspoon ground red pepper
  • 1 1/2 cups frozen whole-kernel corn, thawed
  • 1/2 cup whole milk
  • 1 (14 1/2-ounce) can diced tomatoes, drained

Nutrition Information

  • calories 301
  • caloriesfromfat 17 %
  • fat 5.8 g
  • satfat 1.5 g
  • monofat 1.7 g
  • polyfat 1.5 g
  • protein 33.5 g
  • carbohydrate 30.7 g
  • fiber 3.5 g
  • cholesterol 60 mg
  • iron 7.8 mg
  • sodium 797 mg
  • calcium 220 mg

How to Make It

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