Kansascornscallop Recipes

KANSAS CORN SCALLOP (CORN FREMONT)

Steps:

• 1. Drain liquid from whole kernel corn into a cup.
• 2. Beat eggs slightly in large bowl; stir in corn and 1/4 cup of liquid, cream corn, evap milk, butter, onion, salt, pepper, fold in crackers and cheese. Spoon fold in crackers and cheese. Spoon into greased 8 cup baking dish.
• 3. Bake in 325 degree oven for 1 hour or until set. Let stand 5 minutes before serving.

AMAZING KANSAS CORN SCALLOP

Steps:

• Combine all ingredients except crackers and diced cheese in large mixing bowl.
• Fold in crackers and cheese.
• Spoon into greased 2-quart baking dish.
• Bake at 325 degrees for 1 hour or until set.
• Let stand 5 minutes before serving.

KANSAS CORN SCALLOP

Steps:

• Drain liguid from whole kernel corn into cup.
• Beat eggs slightly in large bowl.
• stir in whole kernel corn and 1/4 cup of the liquid and cream corn, evaporated milk, melted butter, onion, salt and pepper.
• Fold in crackers and diced cheese.
• spoon into greased 8 cup baking dish.
• bake at 325 for one hour.
• let stand five mins before serving.

SEARED SCALLOPS WITH CREAMED CORN

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.