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Creamed Scallops, Corn, and Tomatoes

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“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”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Melt margarine over medium-high heat in a large non-stick skillet.
  2. Add green onions and scallops, saute 3 minutes.
  3. Add flour, basil, salt, thyme, and red pepper, stirring until blended.
  4. Stir in corn, milk, and tomatoes (dash of soy); bring to a boil, and cook 2 minutes or until slightly thick, stirring constantly.

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