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
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
SEARED SCALLOPS WITH A CORN, BACON AND AVOCADO RELISH
Steps:
- Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.
- Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.
- Set a pan over medium heat and add some oil. Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes. Remove from the heat and let cool.
- Sprinkle the sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear until golden in color, about 1 minute on each side. Remove from the heat and let rest.
- Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.
- Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.
SEARED SCALLOPS WITH CORN CREAM
This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.
Provided by Chef John
Categories Seafood Shellfish Scallops
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
- Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
- Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
- Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
- Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
- Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.4 g, Cholesterol 63.7 mg, Fat 13 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 5.9 g, Sodium 986.8 mg, Sugar 3.3 g
SEARED SCALLOPS WITH CREAMED CORN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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
SCALLOPED TURKEY
This tasty and succulent turkey entree is creamy and delicious. It's a great way to use up leftover turkey and dressing from holiday dinners!
Provided by Teresa
Categories Turkey Main Dish
Time 20m
Number Of Ingredients 9
Steps:
- Microwave peas and corn until done - about 3-5 minutes each.
- Combine turkey, stuffing, veggies, sour cream and cream of mushroom soup in a large saucepan over medium heat until heated through, about 5-10 minutes.
Nutrition Facts : Calories 463 kcal, Carbohydrate 43 g, Protein 25 g, Fat 21 g, SaturatedFat 7 g, TransFat 0.1 g, Cholesterol 64 mg, Sodium 1081 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 10 g, ServingSize 1 serving
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
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.
TURKEY SCALLOPINI
Steps:
- In a skillet heat a few tablespoons of cooking oil. Sprinkle the turkey breast pieces with garlic salt and then roll in the flour until coated. Brown the turkey breast pieces in the oil and then add the onion, mushrooms, and garlic. Cook a few more minutes and then drain off the excess oil. Add the broth and Marsala wine and reduce heat. Simmer until sauce thickens.
TURKEY CORN SCALLOP
Make and share this Turkey Corn Scallop recipe from Food.com.
Provided by anoano
Categories Low Cholesterol
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 167.1, Fat 6.4, SaturatedFat 3.2, Cholesterol 38.5, Sodium 259.4, Carbohydrate 14, Fiber 1.2, Sugar 2, Protein 14.1
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
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
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
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
DAY-AFTER SCALLOPED TURKEY
This casserole is a great use of leftover Thanksgiving or Christmas turkey! Make it and put it into a casserole dish and seal well, then put it in the freezer for a couple of weeks down the line when you're craving the taste of the holidays again. :) It also travels well to potlucks, especially if you use one of those disposable foil casserole dishes! You can even make the bread cubes from leftover rolls, toasted in your oven.
Provided by Julesong
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a saucepan over medium heat, melt 1/2 cup butter, then stir in the flour, 1/2 tsp salt, and pepper and lower the temperature and cook over low until bubbly and golden.
- Gradually whisk in the broth and milk and simmer for 4 minutes while continuing to whisk, then taste and add more salt and pepper, if you like; set the sauce aside.
- In a large bowl, toss together the bread cubes, onion, garlic, celery, mushrooms, remaining 1/2 teaspoon salt, sage, and remaining 1/4 cup melted butter; toss well to coat.
- Add the chopped turkey meat and sauce and mix well.
- Pan spray a 2-quart casserole dish and pour dressing-chicken-sauce mixture into the dish, top with the grated Parmesan, cover, and bake at 350 degrees F for 45 minutes, then uncover and bake 10 to 15 more minutes until Parmesan is golden.
SCALLOPED TURKEY
Provided by James Beard
Categories Egg Mushroom Pasta turkey Bake Thanksgiving Kid-Friendly Casserole/Gratin Fall House & Garden Small Plates
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Make a layer of half the cooked noodles in the bottom of a deep 2 1/2-quart baking dish. Add the stuffing and turkey. Sauté the mushrooms and onion in butter and add to the dish with the parsley and sliced hard cooked eggs. Add turkey gravy and top with remaining noodles. Dot with butter and sprinkle with buttered crumbs. Cover and bake in a 350°F. oven for 25-30 minutes. Remove cover for last 10 minutes of cooking time. Serve with a crisp salad and drink chilled rosé wine.
TURKEY CHOWDER
I tried this chowder after an ice skating party, and when I went back for more it was long gone. It is rich and creamy and absolutely melts in your mouth. It is expected and devoured at every family gathering I have, there is never any left over, and always people asking for more.
Provided by barefootcountrygirl
Categories Chowders
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions, carrots, celery in butter until soft but not brown.
- Blend in flour.
- Gradually stir in broth, then half& half.
- Cook, stirring constantly, until mixture thickens.
- Stir in salt, pepper, cayenne, and turkey.
- Stir a few minutes until turkey is heated through.
- Devour!
SCHOOL-KINE TURKEY CORN SCALLOP-HAWAIIAN STYLE
How to make School-Kine Turkey Corn Scallop-Hawaiian Style
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Cooking Process:
- In sauce pan, melt butter, add flour and stir quickly to cook flour. Add half & half, gravy, turkey and frozen corn. Cover and simmer for 10 minutes. Serve over rice or mashed potatoes. Go on diet the next day!
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- In a blender, puree the shallot with the vinegar, hot water and mustard. With the blender on, slowly add 6 tablespoons of the safflower oil until combined. Season the vinaigrette with salt and pepper, then toss with the corn salad.
- In a large bowl, toss the remaining 1 tablespoon of oil with the scallops; season with salt and pepper. Heat a large grill pan. Add half of the scallops at a time to the pan and grill over moderately high heat, turning once, until browned, about 4 minutes per batch. Mound the corn salad on plates, top with the scallops and serve.
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- In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain. Pour off 2 tablespoons of the bacon fat and reserve. Add the onion and celery to the pan. Cook over low heat until softened, 12 minutes.
- Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk. Add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes. Simmer over low heat until the potatoes are tender, about 20 minutes. Stir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco and keep warm.
- In a large skillet, heat the reserved 2 tablespoons of bacon fat until shimmering. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side. Ladle the soup into bowls; top with the scallops and chives and serve.
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- Heat 1 tablespoon oil in a large skillet over medium heat. Add the shallots and garlic and cook 2-3 minutes until softened. Add the corn and cook another 4-5 minutes, stirring occasionally. Turn the heat up to high and add the wine or stock. Cook a few minutes until the liquid is reduced by half. Turn the heat off and stir in the cheese and basil. If the corn is dry, add a little more liquid until it is creamy. Season with salt and pepper.
- Heat the remaining tablespoon oil in a skillet over medium high heat. Pat the scallops dry with a paper towel and season them with salt and pepper. When the pan is really hot, add the scallops. Cook 2-3 minutes without moving them until a golden crust forms. Carefully flip the scallops and cook another 2 minutes on the second side until just cooked through. Serve scallops on a bed of creamy corn. Garnish with basil.
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