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

SEARED SCALLOPS WITH CREAMED CORN



Seared Scallops with Creamed Corn image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

6 ears of corn, shucked
1/4 cup red wine vinegar
1 tablespoon sugar
Kosher salt
1 red onion (1/2 thinly sliced, 1/2 diced)
3 tablespoons vegetable oil
1 12-ounce can 2% evaporated milk (about 1 1/3 cups)
Freshly ground pepper
1 1/2 pounds large scallops, "foot" muscles removed, patted dry
2 small vine-ripened tomatoes, diced
1/2 cup fresh basil, thinly sliced
1/2 cup fresh parsley, torn

Steps:

  • Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater.
  • Bring 1/2 cup water, the vinegar, sugar and a big pinch of salt to a boil in a small saucepan over high heat. Remove from the heat; add the sliced red onion and set aside to pickle, at least 10 minutes.
  • Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until softened, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and keep warm over low heat.
  • Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute.
  • Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving 2 teaspoons of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.

Nutrition Facts : Calories 470, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 41 milligrams, Sodium 903 milligrams, Carbohydrate 55 grams, Fiber 4 grams, Protein 32 grams, Sugar 21 grams

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.

SEARED SCALLOPS WITH CREAMY CORN, TOMATOES AND CHIVES



Seared Scallops with Creamy Corn, Tomatoes and Chives image

Scallops pair beautifully with sweet summer corn and tomatoes, made creamy with Boursin cheese.

Provided by Gina

Categories     Dinner

Time 25m

Number Of Ingredients 9

3 cups corn (fresh or frozen (from 4 large ears))
1/2 cup Boursin cheese (garlic and herb or chive)
12 cherry tomatoes (halved)
16 large sea scallops (about 16 oz)
2 teaspoons salted butter
1/2 teaspoon kosher salt
black pepper (to taste)
1 teaspoon olive oil
chives (for garnish)

Steps:

  • Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to taste.
  • Heat a large skillet on a high heat. When pan is hot, melt the butter and place the scallops in the pan.
  • Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
  • Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook.
  • Remove from the pan and set aside on a warm plate.
  • Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook, until just about tender, 2 to 3 minutes.
  • Add the Boursin cheese and 3 to 4 tablespoons water and cook, 1 to 2 minutes more, stirring.
  • Remove from heat, stir in the tomatoes and divide on 4 plates. Top with scallops and fresh chives, for garnish.

Nutrition Facts : ServingSize 4 oz scallops, 1 cup veggies, Calories 269 kcal, Carbohydrate 27.5 g, Protein 19 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 50 mg, Sodium 620 mg, Fiber 3 g, Sugar 9 g

SEARED SCALLOPS WITH CORN CREAM AND MAQUE CHOUX



Seared Scallops with Corn Cream and Maque Choux image

I always envied folks who grew up in corn country and got to taste those gold and silver ears cooked fresh from the field, just exploding with sweetness. I had a friend whose mother used to say, "Go run and get the corn, and if you drop any on the way back, don't stop to pick it up!" I love the urgency of it. So, when we get a case of really sweet corn at the restaurant, I like to use it two ways: I make this sweet Corn Cream, which goes beautifully with big, juicy sea scallops, and I serve it with the maque choux, so you also get the crisp crunch from the corn kernels in addition to the creamy sauce. If corn isn't in season and you're just dying to make this, use frozen sweet corn.

Yield makes 4 servings

Number Of Ingredients 15

3 ears sweet white or yellow corn, all silk removed
1 tablespoon butter
Pinch of salt
1/2 cup heavy cream
3 ears sweet white or yellow corn, all silk removed
1 tablespoon butter
1/2 medium yellow onion, finely chopped
1 medium ripe tomato, peeled, seeded, and diced
2 tablespoons thinly sliced scallions
Salt and pepper
20 to 24 large sea scallops (10-20 count, about 1 1/4 pounds total), untreated or "dry pack"
Salt and pepper
1 tablespoon olive oil
Corn Cream
Maque Choux

Steps:

  • Cut the kernels off the cobs with a serrated knife, being careful not to cut too close. Place the corn with the butter, 1 cup of water, and salt in a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer for about 5 minutes, or until tender. Remove from the heat and let cool completely. Pour into a blender jar and pour the cream into the empty pot. Bring the cream to a boil, then reduce the heat and simmer while you blend the corn mixture to a smooth puree. Strain the corn puree through a fine sieve into the saucepan with the cream, and whisk. Warm the sauce gently and taste for seasoning. Adjust to desired thickness by reducing it a little or thinning with a little more cream or water. Keep warm until ready to serve.
  • Cut the kernels from the cob, being careful not to cut too close. Melt the butter in a medium skillet over medium-high heat and cook the onion, stirring, until softened, about 6 minutes. Add the corn and stir, cooking 4-5 more minutes, then add the tomato. Cook, stirring, until tomatoes are warm, then stir in the scallions. Taste and adjust seasoning with salt and pepper.
  • Place a large skillet over high heat.
  • Pat scallops dry with a paper towel, then season with salt and pepper.
  • Pour the olive oil into the skillet and when very hot (but not quite smoking), add the scallops, being careful not to crowd them. Cook at high heat until the first side is a deep golden brown, 2-3 minutes, then turn the scallops and cook on the other side for about 2 more minutes. Scallops should be firm but not hard. Drain on paper towels. Deglaze the pan with 2 tablespoons water, scraping up the brown bits. To serve, pool some of the Corn Cream onto each plate, then pile a little Maque Choux in the center of each plate. Place 3-4 scallops around the Maque Choux and drizzle with pan juices. Serve immediately.
  • When pureeing a mixture that contains more solids than liquid, add the solids first, then pulse the blade to break them down, then add liquid. Use caution when blending a hot sauce, and never fill the blender more than a third full. Otherwise, the heat will force the top off the machine.
  • Choux is French for "cabbage," but the translation is not literal-there is no cabbage in this dish. Since corn was not a staple of the Acadians' diet, it's believed that the Indians taught the French settlers of Louisiana to make maque choux. This dish is essentially smothered corn or a Cajun version of Yankee succotash made with tomatoes, onions, and green pepper.

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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