Creamed Scallops, Corn, and Tomatoes

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

January 1997
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