Creamed Scallops, Corn, and Tomatoes

By Lv2Cook

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

Details

Servings 1

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