Cornscallop Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SCALLOPED CORN

This comforting casserole features sunny corn kernels tucked into a creamy custard. My mom got this recipe and many other excellent ones from her mother. By the time this crowd-pleasing corn dish left the table, my father, sister, brothers and I would have almost scraped it clean. -Sandy Jenkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9



Scalloped Corn image

Steps:

  • Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.

Nutrition Facts : Calories 236 calories, Fat 11g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 296mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.

3 large eggs
1 cup 2% milk
3 tablespoons butter, melted
1 tablespoon sugar
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh or frozen corn
3/4 cup crushed saltines (about 23 crackers), divided

EASY SCALLOPED CORN

I've been readin "Come'n get it, Favorite Ranch recipes" and this is a recipe from it. Sounds good, easy and tasty

Provided by Bergy

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7



Easy Scalloped Corn image

Steps:

  • Mix the corn, eggs, milk, salt& pepper in a casserole dish.
  • Mix in half of the soda cracker crumbs.
  • Mix the remaining crumbs with the butter and sprinkle on top of the corn.
  • Bake uncovered in 325F oven for about 1 hour.

Nutrition Facts : Calories 234.8, Fat 9.8, SaturatedFat 5.1, Cholesterol 81.5, Sodium 983.1, Carbohydrate 34.2, Fiber 2, Sugar 4.9, Protein 6.5

2 (14 ounce) cans creamed corn
2 eggs, beaten
3/4 cup milk
1 teaspoon salt (or less)
1/2 teaspoon pepper
3/4 cup soda cracker, crumpled
3 tablespoons butter or 3 tablespoons margarine, melted

SCALLOPED CORN

Here's a side dish which our family loves! Originally submitted to ThanksgivingRecipe.com.

Provided by Carla A.

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 12

Number Of Ingredients 7



Scalloped Corn image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
  • Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
  • Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 30.2 g, Cholesterol 60.2 mg, Fat 14.9 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 8.1 g, Sodium 616.2 mg, Sugar 6.7 g

1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
1 (8 ounce) container sour cream
2 eggs
½ cup butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix

OLD-FASHIONED SCALLOPED CORN

Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.

Provided by Cali

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 10

Number Of Ingredients 6



Old-Fashioned Scalloped Corn image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
  • In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
  • In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g

3 (15 ounce) cans creamed corn
2 eggs
1 cup crushed saltine crackers
½ cup butter
½ teaspoon paprika
¼ teaspoon ground black pepper

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

SCALLOPED CORN

White Cheddar cheese and buttery cracker crumbs top this classic side made from frozen sweet corn and creamy half-and-half.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 10 to 12 servings

Number Of Ingredients 8



Scalloped Corn image

Steps:

  • Position a rack in the top third of the oven and preheat to 325 degrees F. Grease a 2-quart oval gratin or baking dish with 1 tablespoon of the butter.
  • Whisk the eggs and half-and-half together in a large bowl. Add the sugar, corn, 1/2 cup of the crushed crackers, 1/2 cup of the Cheddar and 1 teaspoon salt. Pour the mixture into the baking dish, spreading with a spatula or spoon to make an even layer.
  • Bake uncovered until the edges are set but the center is still wet, about 35 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a small dish in the microwave, about 30 seconds. Mix the butter into the remaining 1 cup crushed crackers until evenly moistened. Sprinkle the remaining 1/2 cup shredded Cheddar and the buttered crackers over the corn. Continue baking until the edges are brown and the top is set and golden, 20 to 25 minutes more. Remove from the oven and let stand 5 minutes before serving.

4 tablespoons unsalted butter
3 large eggs
1 1/2 cups half-and-half
1 tablespoon sugar
Two 14-ounce packages frozen corn (about 5 cups), thawed
1 1/2 cup coarsely crushed buttery crackers, such as Ritz or Toll House
1 cup shredded white Cheddar (about 2 ounces)
Kosher salt

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

OLD-FASHIONED SCALLOPED CORN

Scalloped corn is pure Americana. Enjoyed as old-fashioned comfort food throughout the United States, it's often attributed to New England, where any number of other ingredients are scalloped, like potatoes, oysters, clams and tomatoes. Cooks differ over whether to use heavy cream, condensed milk or white sauce, but nearly all agree buttered cracker crumbs or bread crumbs are essential for the topping. If you like, scalloped corn can be prepared several hours ahead of serving and reheated.

Provided by David Tanis

Categories     dinner, casseroles, vegetables, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 10



Old-Fashioned Scalloped Corn image

Steps:

  • Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.
  • Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.
  • Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through. Turn off heat.
  • Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet's contents to the prepared baking dish and smooth the top.
  • Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces. Bake on middle rack for 30 minutes or until bubbling and nicely browned. Serve piping hot.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 362 milligrams, Sugar 5 grams, TransFat 1 gram

8 tablespoons unsalted butter (1 stick)
3 tablespoons all-purpose flour
2 cups milk or half-and-half
Salt and pepper
Pinch of cayenne
1 small onion, diced (about 1 cup)
1 small red bell pepper, diced (about 1 cup)
Kernels from 6 ears fresh corn (about 3 cups)
1 egg, beaten
1/2 cup crushed oyster crackers or soda crackers

KANSAS CORN SCALLOP

This is one yummy side dish. My best friend's mother used to make this and drop it off to us in college. we would eat the whole dish! It is even good reaheated the next day!!! I make it for my family now and everyone loves it!

Provided by cranberry_lighthouse

Categories     Corn

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10



Kansas Corn Scallop image

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.

Nutrition Facts : Calories 829.8, Fat 47.3, SaturatedFat 26.6, Cholesterol 231, Sodium 1281.8, Carbohydrate 68.8, Fiber 4.6, Sugar 7.4, Protein 37.7

2 eggs
1 (12 ounce) can whole corn
1 (12 ounce) can creamed corn
1 (8 ounce) can evaporated milk
4 tablespoons melted butter
2 tablespoons minced onions
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups coarsely crushed soda crackers
1 (12 ounce) package swiss cheese

PAN-SEARED SCALLOPS, CORN, AND TOMATOES

Categories     Tomato     Sauté     Quick & Easy     Scallop     Corn     Gourmet

Yield Serves 2

Number Of Ingredients 8



Pan-Seared Scallops, Corn, and Tomatoes image

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.

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

BROCCOLI AND CORN SCALLOP

Silky cream sauce, savory cheese, flavorful vegetables and crunchy topping make this corn and broccoli casserole a delicious way to cozy up to the table.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 50m

Yield 8 servings

Number Of Ingredients 8



Broccoli and Corn Scallop image

Steps:

  • Heat oven to 350°F.
  • Cook and stir onions in 1 Tbsp. butter in medium saucepan on medium heat 1 min. Blend in flour. Gradually stir in milk; cook and stir 2 to 3 min. or until thickened. Add cheese; cook 2 to 3 min. or until melted, stirring constantly. Stir in corn and 1/4 cup cracker crumbs.
  • Place broccoli in 12x8-inch baking dish; top with sauce. Melt remaining butter; mix with remaining cracker crumbs. Sprinkle over sauce.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g

2 Tbsp. chopped onions
2 Tbsp. butter or margarine, divided
1 Tbsp. flour
1-1/4 cups milk
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
1 can (11 oz.) corn, drained
12 round buttery crackers, crushed (about 1/2 cup), divided
2 pkg. (10 oz. each) frozen broccoli spears, thawed, drained

More about "cornscallop recipes"

CORN HAM AND POTATO SCALLOP RECIPES
Steps: Mix potatoes, ham, corn, bell pepper and onion in 3 1/2- to 4-quart slow cooker. Mix soup, milk and flour in small bowl; beat with wire whisk until smooth.
From recipes.servegame.org


10 BEST SCALLOP APPETIZERS RECIPES | YUMMLY
523 suggested recipes. Hazelnut-Flavored Scallop Carpaccio On dine chez Nanou. lime zest, ground black pepper, sunflower oil, scallops, dill and 4 more. Scallops with Currant and Rock Pear Marmita. smoked bacon, ground black pepper, pear, blackcurrant juice, balsamic vinegar and 6 more. Minute Tartare Scallops Casseroles et claviers.
From yummly.com


SCALLOPED CORN - CELEBRATION GENERATION
Preheat oven to 350 F (180 C). Grease a 9x13 baking dish. Use a sharp knife to remove kernels from the corn. Transfer kernels to a large mixing bowl along with cream, melted butter, and beaten eggs. Stir in 1 cup of the crushed crackers and 1 cup of the Parmesan cheese. Season with salt and pepper to taste.
From celebrationgeneration.com


ARE SCALLOPS SAFE TO EAT? NUTRITION, BENEFITS AND MORE
A 3-ounce (84-gram) serving of scallops provides close to 20 grams of protein for less than 100 calories ( 1 ). Protein helps people feel full …
From healthline.com


29 BEST SCALLOP RECIPES FOR EASY, ELEGANT DINNERS AT HOME
Grilled Scallops with Creamed Corn. Don't be daunted by the long list of spices this recipe calls for. Triple the batch, and keep a jar of it stored for …
From epicurious.com


SWEET CORN RISOTTO WITH SEARED SEA SCALLOPS AND BASIL SALSA VERDE
Season scallops with salt and black pepper. Place scallops in the skillet and cook 2 minutes on the first side. Flip the scallops and cook 1-2 minutes on the other side. Serve risotto in bowls with additional Parmesan cheese if desired. Top with scallops and spoon some of the salsa verde over the scallops.
From fromachefskitchen.com


SCALLOPED CORN RECIPE (WITH BUTTERY CRACKERS) | KITCHN
Originating in New England, scalloped corn is a simple preparation of corn that takes the ingredient to new heights with the addition of cream, eggs, and crushed crackers. In this recipe, you’ll combine corn with cream, eggs, minced onion, salt, sugar, and crushed buttery crackers; top it with more buttery cracker crumbs; and bake it until ...
From thekitchn.com


CREAMY SCALLOPED CORN CASSEROLE - THE KITCHEN MAGPIE
Instructions. Preheat your oven to 350 °F. Butter a 9x13 baking dish or a medium casserole dish. ( I used 1 ½ quart casserole) In a large bowl mix together all casserole ingredients until well combined. Bake for about 50-60 minutes until set …
From thekitchenmagpie.com


FEAST: SCALLOPS WITH SUMMERY CORN SAUCE | THE STAR
2 cobs corn. 1/4 cup (60 mL) cream. 1/4 cup (60 mL) chicken or vegetable stock. salt to taste. In a large pan on medium heat, sauté shallots and …
From thestar.com


SKILLET SCALLOPED CORN | BETTER HOMES & GARDENS
Ethnic Food; Decorating. Decorating See All Decorating. 7 Interior Design Trends Everyone Will Be Trying in 2021, According to Experts. 7 Interior Design Trends Everyone Will Be Trying in 2021, According to Experts Designers weigh in on the most popular decorating styles, colors, and materials you can look forward to in the coming year. Choosing Color ; Expert Decorating …
From bhg.com


SUPER EASY SCALLOPED CORN RECIPE! | BUNS IN MY OVEN
Instructions. Pre-heat oven to 350 degrees. In a large mixing bowl, combine all ingredients and stir together. Pour into a greased 9×9 dish and bake for 45-50 minutes or until the center is set and a knife inserted in the middle comes out nearly clean.
From bunsinmyoven.com


SCALLOPED CORN - MELISSASSOUTHERNSTYLEKITCHEN.COM
Instructions. Preheat oven to 325°F. Butter a 13 x 9 inch baking dish with 1 tablespoon butter. Set aside. In a small mixing bowl, whisk together half and half, eggs, sugar, salt and nutmeg. Add corn to a medium-size bowl. Add half and half mixture plus ¾ cup cheese and ½ cup crushed crackers. Mix well.
From melissassouthernstylekitchen.com


SCALLOPED CORN CASSEROLE RECIPE - THE SPRUCE EATS
Season with salt and pepper, to taste. Add a small amount of the sauce to the beaten egg, stirring briskly. Stir egg mixture back into the sauce in the saucepan. Cook, stirring constantly, for about 1 minute. Do not boil. Add the corn, green pepper, and …
From thespruceeats.com


SEARED SCALLOPS AND CORN | RECIPE - RACHAEL RAY SHOW
Deglaze the pan with the white wine, scraping bottom of pan to pull up any brown bits. Cook for 1 minute. Cut butter into small chunks and scatter over corn. Place scallops in corn mixture (with the darker brown side up). Add pan drippings and any brown bits from scallop pan to corn and stir lightly to combine. Cook till wine is reduced by half.
From rachaelrayshow.com


CREAMY SHRIMP AND SCALLOP SEAFOOD CHOWDER RECIPE - THE SPRUCE …
Remove about 2 cups of the potato mixture with a slotted spoon. Puree in a blender or in a bowl with an immersion blender. The Spruce Eats / Diana Mocanu. Return the mixture to the soup and add the scallops and shrimp to the pan and cook for about 5 to 10 minutes longer, or just until the seafood is cooked.
From thespruceeats.com


WHAT TO SERVE WITH SCALLOPS (24 BEST SIDE DISHES) - INSANELY GOOD
The bread adds heartiness to your meal, plus you can use it to soak up that glorious sauce. 8. Lentil Salad. Lentil salad is a hearty dish that piars well with scallops. The combination of warm lentils, carrots, and kale adds textures that contrast the …
From insanelygoodrecipes.com


SCALLOPED CORN - DINNER, THEN DESSERT | EASY COMFORT …
Preheat oven to 350 degrees and spray a 2-quart baking dish with vegetable oil spray. In a large bowl whisk together creamed corn, canned sweet corn, eggs, ½ cup Ritz crackers, ¼ cup unsalted butter, salt, paprika and black pepper. Pour into baking dish. Mix remaining ½ cup Ritz crackers with remaining ¼ cup melted butter.
From dinnerthendessert.com


HOW TO MAKE PERFECTLY COOKED SCALLOPS - BETTER HOMES & GARDENS
Here's how to cook scallops in the oven (for four servings) under the broiler: Thaw 1 pound sea scallops if frozen. Rinse scallops; pat dry with paper towels. Halve any large scallops. Stack scallops onto four 8- to 10-inch metal skewers, leaving a ¼-inch space between pieces. Preheat broiler.
From bhg.com


8 EASY SCALLOP RECIPES | REAL SIMPLE
Scallops in Parchment. Credit: Sang An. This meal couldn’t be easier—just combine scallops, tomatoes, white beans, and sliced fennel in a parchment packet and bake for 15 minutes. Get the recipe. 8 of 8.
From realsimple.com


SCALLOP CORN CHOWDER - A FAMILY FEAST®
Place a 6-quart Dutch oven over medium high heat and add the bacon and cook until crisp. Remove to paper towels and when cool, crumble for serving later in this recipe. Pour off and save bacon fat, leaving a little in the pan bottom. Heat pan again to medium high and add the salt pork and cook until crisp.
From afamilyfeast.com


CORN AND POTATO SCALLOP - THE ENGLISH KITCHEN
Cut the potato in half lengthwise and then cut into thin half-moons cross-wise. Do the same with the onion. Place 1/4 of the creamed corn in the bottom of the casserole dish. Top with 1/4 of the potatoes and the onions. Season with salt and pepper, sprinkle with 1/2 TBS flour and 1 TBS of the cheese.
From theenglishkitchen.co


PAN-SEARED SCALLOPS WITH CHORIZO AND CORN RECIPE - BON APPéTIT
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 …
From bonappetit.com


HOW TO COOK SCALLOPS - THE PIONEER WOMAN
Heat a seasoned cast iron skillet on medium-high for about 5 minutes. In the last minute, add ½ tablespoon butter to the skillet and melt. Salt and pepper the scallops and add them to the skillet. Cook for about a minute on each side. Remove the scallops and place on a clean plate. Turn off the heat and add remaining 1 tablespoon butter to the ...
From thepioneerwoman.com


PAN-SEARED SCALLOPS OVER FRESH CORN RISOTTO - GOODFOOD
Cook the scallops. Rinse the scallops under cold water and pat dry with paper towel; season with the remaining spices. If necessary, remove the muscle on the edge. In a large pan, heat a drizzle of oil on medium-high. Cook the scallops*, 1 to 2 min. per side, until cooked as desired. Transfer to a plate and sprinkle with ½ the lemon zest .
From makegoodfood.ca


THE BEST EASY BAKED SCALLOPED CORN RECIPE - SWEET CS DESIGNS
Instructions. Preheat the oven to 325 degrees F and grease a 9x13-inch baking dish with non-stick spray. In a large bowl, beat together the eggs and milk. Add in the butter, sugar, corn, ¾ cup cheese, salt, pepper, and onion powder and stir to combine.
From sweetcsdesigns.com


SCALLOPED CORN CASSEROLE - DINNER AT THE ZOO
Preheat the oven to 325 degrees F. Coat a 2 or 3 quart baking dish with cooking spray. Place the eggs and half and half in a large bowl. Whisk until smooth. Add the sugar, salt, corn kernels, 1/2 cup of the crushed crackers and 1 cup of …
From dinneratthezoo.com


SEARED SCALLOPS WITH SMOKY SWEET CORN PUREE - FROM A CHEF'S …
Add the scallions and cook until softened, about 2-3 minutes. Add the corn kernels, cream cheese and half-and-half or cream. Continue cooking over medium heat or until cream cheese is smooth. Season to taste with cayenne, salt and black pepper. Transfer half of the corn mixture to a food processor or blender.
From fromachefskitchen.com


CORN AND SCALLOP CHOWDER RECIPE | MYRECIPES
Step 1. Melt the butter in a Dutch oven over medium-high heat. Add leek and celery; sauté 2 minutes. Sprinkle with flour, stirring to coat. Add potato and next 5 ingredients (potato through broth). Bring to a simmer over medium heat. Reduce heat to low. Cover and cook 6 minutes or until thoroughly heated.
From myrecipes.com


BROWN BUTTER SCALLOPS WITH CORN, BACON, AND AVOCADO SALAD.
Cook until fragrant and the butter golden, about 3-4 minutes. Slowly pour in the wine, simmer 5 minutes. Remove from the heat. 3. Spoon the scallops and any sauce left in the pan over the corn. Sprinkle the bacon over top. Finish with avocado and fresh herbs. Eat!
From halfbakedharvest.com


SCALLOP AND CORN CHOWDER RECIPE | REAL SIMPLE
Increase heat to medium-high. Season scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 2 minutes per side. Transfer to a plate. Step 3. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Step 4.
From realsimple.com


HERE'S MY GRANDMA BETTY'S SCALLOPED CORN RECIPE | TASTE …
The Preparation. Preheat your oven to 350°F. I use a greased 9×9 casserole dish when I make this, but an 8×8 should work as well (but you may need to adjust baking time). In a separate bowl, add half the saltines, the corn, 1-1/2 cups …
From tasteofhome.com


SEARED SCALLOPS WITH CORN RELISH | GLUTEN FREE | SUMMER
Instructions. For the corn relish: preheat grill to medium high heat. Place the corn on the grill and grill each side for 3-4 minute until there are char marks. Remove from grill. Cut the corn kernels off the cob and place in a medium bowl. To the bowl with corn, add diced red pepper, cooked bacon, and pea shoots.
From joyfulhealthyeats.com


SUMMER CORN & SCALLOP PASTA RECIPE - EATINGWELL
Add the scallops to the pan and cook over medium heat until golden brown, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm. Step 5. Add the corn kernels and corn "milk," bell pepper and garlic to the pan and cook, stirring, until the garlic is fragrant, about 2 minutes.
From eatingwell.com


SCALLOPED CORN CASSEROLE RECIPE {EASY VEGETABLE SIDE DISH}
In a large bowl, whisk the eggs until they are broken up. Add the milk and crushed crackers. Mix well. Add the drained corn, melted butter, salt, pepper, sugar and minced onion. Mix well. Pour the mixture into the prepared pan. Bake for 40 minutes or until the center of the casserole is set. Serve warm.
From tastesoflizzyt.com


GRILLED SCALLOPS WITH MISO-CORN SALAD RECIPE - FOOD & WINE
Preheat a grill to high (450°F to 500°F), or heat a grill pan over high. Brush corn and scallions with 1 tablespoon canola oil, and place on grates (or grill pan).
From foodandwine.com


FRESH CORN WITH SEARED SCALLOPS - LINDYSEZ RECIPE
Add the corn, zucchini, and shallot; saute until the vegetables are crisp-tender, about 2 minutes. Season with salt and pepper, to taste. In a frying pan, heat the olive oil over medium-high heat. Pat the scallops dry with a paper towel, season with salt and pepper. Place the scallops into the hot pan and sear, about 2 minutes per side (take ...
From lindysez.com


RECIPE: SEARED SCALLOPS WITH SWEET CORN RISOTTO | CBC LIFE
Serve immediately with sweet corn risotto. In a large, shallow bowl, whisk together the vinegar, lemon juice and zest, salt and pepper. Gradually drizzle in …
From cbc.ca


OLD-FASHIONED SCALLOPED CORN | MIDWEST LIVING
Step 1. In a 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Add the 3/4 cup crushed crackers. Cook and stir until crackers are light brown; remove from skillet and set aside. Step 2. In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add onion.
From midwestliving.com


Related Search