Amazing Kansas Corn Scallop Food

SCALLOPED CORN

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.

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.

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.

TURKEY CORN SCALLOP

Steps:

• Melt 2 tablespoons butter in a large, heavy-bottomed pan.
• Sprinkle in 3 tablespoons flour, stirring constantly.
• Stir in 2 cups hot chicken stock and 1 cup hot milk, 1/4 teaspoon poultry seasoning, 1/8 teaspoon black or white pepper and a teaspoon of onion powder.
• Simmer, bubbling slightly, for 10 minutes, until thickened.
• Add 2 cups boneless cooked turkey and 2 cups drained canned corn (or frozen corn) and heat briefly, until warmed through.
• Serve over rice, noodles or biscuit.

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.

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.

CORN/ZUCCHINI SCALLOP

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.