Kansas Corn Scallop Food

AMAZING KANSAS CORN SCALLOP

Amazing Kansas Corn Scallop image

Make and share this Amazing Kansas Corn Scallop recipe from Food.com.

Provided by True Texas

Categories Corn

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups whole kernel corn
2 eggs, beaten
1 (16 ounce) can cream-style corn
1 cup evaporated milk
1/4 cup butter, melted
1/4 cup scallion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups saltine crackers, coarsely crushed
12 ounces monterey jack cheese, diced

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.

Nutrition Facts : Calories 429.7, Fat 25.7, SaturatedFat 14.5, Cholesterol 117.4, Sodium 961, Carbohydrate 34.2, Fiber 2.1, Sugar 3.3, Protein 18.6

KANSAS CORN SCALLOP (CORN FREMONT)

Kansas Corn Scallop (Corn Fremont) image

Make and share this Kansas Corn Scallop (Corn Fremont) recipe from Food.com.

Provided by Pattyinthekitch

Categories Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) can whole kernel corn
2 eggs
16 ounces cream-style corn
1 (6 ounce) can evaporated milk
1/4 cup butter, melted
1 tablespoon instant minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) package swiss cheese, diced
2 cups soda crackers, coarsely crushed

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.

Nutrition Facts : Calories 565.1, Fat 30.4, SaturatedFat 17.4, Cholesterol 142.8, Sodium 1154.6, Carbohydrate 52.5, Fiber 3.3, Sugar 6, Protein 25.1

SEARED SCALLOPS WITH CREAMED CORN

Seared Scallops with Creamed Corn image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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

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