Corn Zucchini Scallop Recipes

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SEARED SCALLOPS WITH CREAMED CORN

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12



Seared Scallops with Creamed Corn image

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

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

ZUCCHINI CORN BAKE

"I found the original version of this recipe in a magazine and decided to lighten it," says Diane Conser of Lakewood, New Jersey. "It's delicious!"

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 12



Zucchini Corn Bake image

Steps:

  • In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 417mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

1 medium zucchini, quartered lengthwise and sliced
1-3/4 cups frozen corn, thawed
1 small onion, chopped
1 tablespoon plus 1 teaspoon butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free milk
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup dry bread crumbs
2 garlic cloves, minced
1/4 teaspoon dried oregano

SEARED CURRIED SCALLOPS WITH ZUCCHINI

Categories     Shellfish     Vegetable     Sauté     Dinner     Seafood     Scallop     Curry     Zucchini     Summer     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 7



Seared Curried Scallops with Zucchini image

Steps:

  • Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
  • Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
  • Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.

1 lb sea scallops
1 teaspoon curry powder
1 1/2 to 2 tablespoons vegetable oil
1 teaspoon finely grated peeled fresh ginger
1 garlic clove, minced
2 medium zucchini (3/4 lb total), halved lengthwise and cut diagonally into 1/2-inch-thick slices
Garnish: fresh cilantro sprigs and lime wedges

SCALLOPS WITH ZUCCHINI

Make and share this Scallops With Zucchini recipe from Food.com.

Provided by MizzNezz

Categories     Low Cholesterol

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9



Scallops With Zucchini image

Steps:

  • In large skillet, heat olive oil, add zucchini, salt and pepper, cook 3 minutes.
  • Remove zucchini from pan.
  • Add scallops to pan.
  • Cook until no longer opaque (about 5 minutes).
  • Put with zucchini.
  • Add butter to skillet.
  • Add garlic, green onions and tomato.
  • Bring to a boil.
  • boil 1 minute.
  • Add zucchini and scallops.
  • Heat through.
  • Sprinkle with parmesan cheese.

Nutrition Facts : Calories 192.6, Fat 6.5, SaturatedFat 2, Cholesterol 46, Sodium 696.7, Carbohydrate 11, Fiber 1.7, Sugar 3.8, Protein 22.4

2 medium zucchini, cut into 2 inch strips
3 teaspoons olive oil
salt and pepper
1 1/2 lbs scallops
2 teaspoons butter
1 teaspoon minced garlic
2 green onions, sliced
1 large tomatoes, diced
grated fresh parmesan cheese

PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES

My family's favorite summer meal!

Provided by Lisa Stinger

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 8

Number Of Ingredients 10



Pasta with Scallops, Zucchini, and Tomatoes image

Steps:

  • In a large pot with boiling salted water cook pasta until al dente. Drain.
  • Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
  • Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Nutrition Facts : Calories 335 calories, Carbohydrate 46.1 g, Cholesterol 19.8 mg, Fat 9.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.5 g, Sodium 265.8 mg, Sugar 3.6 g

1 pound dry fettuccine pasta
¼ cup olive oil
3 cloves garlic, minced
2 zucchinis, diced
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 cup chopped fresh basil
4 roma (plum) tomatoes, chopped
1 pound bay scallops
2 tablespoons grated Parmesan cheese

PAN-SEARED SCALLOPS WITH CHORIZO AND CORN

Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.

Provided by Molly Baz

Categories     Bon Appétit     Seafood     Shellfish     Scallop     Corn     Chile Pepper     Summer     Green Onion/Scallion     Sausage     Pork     Buttermilk     Cilantro     Lime Juice     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13



Pan-Seared Scallops with Chorizo and Corn image

Steps:

  • Cut kernels from corncobs and place in a medium bowl. Using the back of a chef's knife, scrape milk from cobs into the bowl; discard cobs.
  • Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and 3/4 tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5-7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.
  • Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.
  • Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.
  • Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.

3 ears of corn, husked
3 Tbsp. extra-virgin olive oil, divided
2 oz. smoked Spanish chorizo, finely chopped
12 scallions, white and pale green parts only, thinly sliced
4 garlic cloves, thinly sliced
1/2-1 serrano chile (depending on heat), finely chopped
3/4 tsp. kosher salt, plus more
1 cup buttermilk
1/3 cup chopped cilantro
12 large sea scallops (about 1 lb.), side muscle removed, patted dry
2 Tbsp. unsalted butter
1 lime, halved
Lime wedges (for serving)

CORN/ZUCCHINI SCALLOP

Try this for a different side dish. Double it and it will do well on a buffet table or for a potluck. Make this ahead and pop in oven to cook when ready to serve.

Provided by Tebo3759

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9



Corn/Zucchini Scallop image

Steps:

  • Mix corn and flour together and place 1 cup in a well greased 1 1/2 quart casserole Place zucchini slices on top of corn.
  • Place onion on top of zucchini.
  • Dot with butter and sprinkle with salt.
  • Place remaining cup of corn on top.
  • Mix cottage cheese and egg together, pour over corn.
  • Sprinkle with bread crumbs.
  • Bake@ 350 degrees for 45 minutes.

Nutrition Facts : Calories 247.5, Fat 9.5, SaturatedFat 5.2, Cholesterol 55.8, Sodium 904.8, Carbohydrate 32.4, Fiber 3.3, Sugar 4.9, Protein 10.7

1 (16 ounce) can kernel corn
1 tablespoon flour
2 cups zucchini, thinly sliced (about 2 medium)
1 small onion, minced finely
3 tablespoons butter or 3 tablespoons margarine
1 teaspoon salt
1 cup cottage cheese
1 egg, slightly beaten
1 cup fine breadcrumbs

RAW CORN AND ZUCCHINI SALAD

This salad pairs well with steamed fish, sauteed shrimp or scallops.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6



Raw Corn and Zucchini Salad image

Steps:

  • Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.

Nutrition Facts : Calories 139 g, Fat 8 g, Fiber 2 g, Protein 3 g

3 ears corn, husks and silks removed
2 medium zucchini, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh cilantro
Coarse salt and ground pepper

FRESH CORN AND ZUCCHINI SAUTE

This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.

Provided by Sara B.

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 4

Number Of Ingredients 6



Fresh Corn and Zucchini Saute image

Steps:

  • Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

SCALLOPS WITH CORN, ZUCCHINI, AND TOMATOES

Number Of Ingredients 4



Scallops with Corn, Zucchini, and Tomatoes image

Steps:

  • 1. Prepare the vegetable mixture. Reserve in the pan off heat. Then, season the scallops with salt and pepper. Heat the butter in a large skillet over medium-high heat and cook the scallops 1 to 2 minutes per side or until golden on the outside and opaque but still moist inside. 2. Reheat the vegetables and spoon evenly in the center of 4 serving plates. Place a portion of scallops on top of the vegetables on each plate. Garnish with lime wedges. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

1 pound sea scallops (26 to 30)
1/2 teaspoon salt, or to taste
2 tablespoons unsalted butter
lime wedges

SWEET CORN AND SCALLOP PASTA

Scallops have a mildly briny, delicately nutty flavor that pairs extremely well with sweet corn. The key to properly cooked scallops is making sure they're very dry, then allowing them to cook, undisturbed, to caramelize. Chopping the seared scallops into tender morsels helps to infuse the pasta with rich seafood flavor, while fresh corn adds texture to complement them. The emulsification of pasta water, butter and cheese creates a silky sauce for a satisfying pasta meal that still feels light.

Provided by Kay Chun

Categories     weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11



Sweet Corn and Scallop Pasta image

Steps:

  • Bring a large pot of salted water to a boil over high. Cook pasta until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
  • Meanwhile, in a large skillet, heat 2 tablespoons of the oil over medium-high. Season scallops with salt and pepper and add to skillet in a single layer. Cook, undisturbed, until golden underneath, about 2 minutes. Flip scallops and cook until golden on second side, 2 minutes longer. Transfer to a cutting board to cool.
  • Add remaining 1 tablespoon oil, corn and scallions to the skillet; season with salt and pepper. Cook over medium, stirring occasionally, until lightly golden, about 5 minutes. Stir in garlic until fragrant, about 1 minute. Add lemon juice and stir to lift up any browned bits on bottom of pan.
  • While the corn cooks, chop the cooled scallops into 1/2-inch pieces. Return pasta, 1/2 cup of the pasta water, corn mixture, scallops and butter to the large pot and heat over medium. Cook, stirring vigorously, until most of the liquid is absorbed and the sauce thickens, about 2 minutes. Remove from heat, stir in cheese and basil, and season with salt and pepper. (Add more pasta water if a thinner sauce is desired.)
  • Divide pasta among bowls and garnish with more basil. Drizzle with olive oil, if desired.

Kosher salt and black pepper
1 pound large or medium shell pasta
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound sea scallops, patted dry
2 cups fresh corn kernels (from 2 ears of corn)
1/4 cup thinly sliced scallions
2 garlic cloves, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/2 cup finely grated Parmigiano-Reggiano
1/4 cup chopped basil, plus more for garnish

ZUCCHINI CORN CASSEROLE

I depend on fast and healthy meals that my whole family can enjoy-this is one of their favorites!-Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 11



Zucchini Corn Casserole image

Steps:

  • In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.

Nutrition Facts : Calories 168 calories, Fat 6g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 461mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

1-1/2 cups coarsely chopped zucchini
1-1/2 cups fresh or frozen corn
1 medium onion, finely chopped
1/2 cup diced sweet red pepper
2 teaspoons reduced-sodium chicken bouillon granules
1/2 cup fat-free milk
2 cans (4 ounces each) chopped green chilies
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 cup shredded reduced-fat Monterey Jack cheese, divided

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From rachaelrayshow.com


SCALLOPED CORN AND ZUCCHINI - RECIPE | COOKS.COM
Cover with casserole lid. Microwave (high) 6 to 7 minutes or until corn is tender. Stir in zucchini, crackers and onions. Set aside. Microwave (high) milk in 2-cup microwave-safe measure 1 to 1 1/2 minutes or until hot. Beat in eggs, sugar, salt and pepper. Stir into corn mixture. Cut butter into pieces and place on corn.
From cooks.com


CREAMY CORN PASTA WITH ZUCCHINI AND SCALLOPS - SPOON + STARS
Zucchini has moderate amounts of fructans in servings over 1/2 cup. One medium zucchini is usually about one cup; split into three servings, it should be safe for most people. Creamed corn is safe in servings up to 1/3 of a cup. Its a great low FODMAP choice to use when you want to mix corn into other ingredients, like a sauce. Scallops are low ...
From thespoonandstars.com


    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #side-dishes     #vegetables     #oven     #easy     #potluck     #dinner-party     #dietary     #squash     #to-go     #equipment     #number-of-servings

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