- 1
0/5
(0 Votes)
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
Step 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.
Serving Size: 1 1/4 cups
You'll also love
-
Banh Bung (Warm Noodle Salad with... 0/5 (0 Votes) -
Cucumber Soup with Leeks and Celery 0/5 (0 Votes)
You'll also love
-
Grilled Grouper with... 0/5 (0 Votes) -
Roasted Mushroom, Lentil, and... 0/5 (0 Votes)