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Corn Zucchini Scallop

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.

Time: 60 minutes

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
  • [email protected] 350 degrees for 45 minutes


corn zucchini scallop image

Number Of Ingredients: 9

Ingredients:

  1. kernel corn
  2. flour
  3. zucchini
  4. onion
  5. butter
  6. salt
  7. cottage cheese
  8. egg
  9. fine breadcrumbs


SCALLOPS WITH CORN, ZUCCHINI, AND TOMATOES

Recipe From dvo.com

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.


Scallops with Corn, Zucchini, and Tomatoes image

Number Of Ingredients: 4

Ingredients:

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


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.

Recipe From allrecipes.com

Provided by Sara B.

Time 25m

Yield 4

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.


Fresh Corn and Zucchini Saute image

Number Of Ingredients: 6

Ingredients:

  • 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


OLD-FASHIONED SCALLOPED CORN

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

Recipe From allrecipes.com

Provided by Cali

Yield 10

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.


Old-Fashioned Scalloped Corn image

Number Of Ingredients: 6

Ingredients:

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


ZUCCHINI SCALLOPS

Here's a healthier alternative to scallops wrapped with bacon. They look elegant and fresh, but they're also simple to make on the stove or grill. Serve warm or make ahead and serve at room temperature. -Elizabeth Truesdell, Petaluma, California

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Steps:

  • In a small bowl, toss scallops with lemon juice, salt and pepper., Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Wrap a zucchini strip around each scallop, overlapping edges slightly. Secure with a toothpick., In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Add six scallops; cook, uncovered, 2-3 minutes on each side or until scallops are golden brown and zucchini is tender. Repeat with remaining oil and scallops. Sprinkle with parsley. If desired, serve with lemon wedges.


Zucchini Scallops image

Number Of Ingredients: 8

Ingredients:

  • 12 sea scallops (about 1-1/2 pounds)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium zucchini (8 inches long and 1-1/2-inch diameter)
  • 4 teaspoons olive oil, divided
  • 2 teaspoons minced fresh parsley
  • Lemon wedges, optional


ZESTY ZUCCHINI CORN CAKES

Ready to eat in only 15 minutes, our golden brown Zesty Zucchini Corn Cakes are the perfect choice for a tasty side or vegetarian brunch option.

Recipe From bettycrocker.com

Provided by By Brooke Lark

Time 15m

Yield 4

Steps:

  • In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
  • Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
  • Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.


Zesty Zucchini Corn Cakes image

Number Of Ingredients: 12

Ingredients:

  • 1 cup grated zucchini
  • 1/2 cup frozen corn (from 12-oz bag), thawed
  • 1/4 cup chopped onion
  • 1 egg
  • 1 cup Original Bisquick™ mix
  • 1 tablespoon milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Vegetable oil for cooking, if desired
  • 1/3 cup sour cream
  • 1 cup cherry tomatoes, quartered
  • Fresh basil sprigs, if desired


RAW CORN AND ZUCCHINI SALAD

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

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:



Raw Corn and Zucchini Salad image

Number Of Ingredients: 6

Ingredients:

  • 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


SCALLOPS WITH ZUCCHINI

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

Recipe From food.com

Provided by MizzNezz

Time 18m

Yield 4 serving(s)

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.


Scallops With Zucchini image

Number Of Ingredients: 9

Ingredients:

  • 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


SEARED CURRIED SCALLOPS WITH ZUCCHINI

Recipe From epicurious.com

Yield Makes 2 servings

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.


Seared Curried Scallops with Zucchini image

Number Of Ingredients: 7

Ingredients:

  • 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


CORN AND ZUCCHINI SAUTé

Recipe From epicurious.com

Yield Makes 4 to 6 servings

Steps:

  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.


Corn and Zucchini Sauté image

Number Of Ingredients: 9

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped scallions
  • 1/2 teaspoon finely chopped garlic
  • 2 cups corn (from about 4 ears)
  • 2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup chopped fresh cilantro


ZUCCHINI-WRAPPED SCALLOPS

Our home economists wanted to wrap seasoned scallops in thin zucchini strips before threading them onto skewers for grilling. The problem was finding a terrific scallop recipe. When Hershey, Pennsylvania's Julie Gwinn shared her citrus marinade, they found just what they were looking for. Julie's recipe is easy enough for weeknight suppers, and the eye-fetching treatment suits weekend dinner parties.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 4 servings.

Steps:

  • In a small bowl, combine the orange juice, oil, seasoning, orange zest and red pepper flakes; set aside 1 tablespoon for basting. Pour the remaining marinade into a large bowl. Add the scallops; turn to coat. Cover and refrigerate for 30 minutes. , Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers. , On a lightly oiled grill rack, grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade.


Zucchini-Wrapped Scallops image

Number Of Ingredients: 7

Ingredients:

  • 2 tablespoons orange juice
  • 1 tablespoon olive oil
  • 1 teaspoon Caribbean jerk seasoning
  • 1 teaspoon grated orange zest
  • 1/8 teaspoon crushed red pepper flakes
  • 1-1/2 pounds sea scallops (about 16)
  • 2 medium zucchini


GRILLED SEA SCALLOPS WITH AVOCADO-CORN RELISH ON CRISP TORTILLAS

Recipe From foodnetwork.com

Provided by Bobby Flay

Time 35m

Yield 4 servings

Steps:

  • For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
  • For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.


Grilled Sea Scallops with Avocado-Corn Relish on Crisp Tortillas image

Number Of Ingredients: 12

Ingredients:

  • 2 Haas avocado, peeled, pitted and coarsely chopped
  • 1 cup roasted corn kernels
  • 3 tablespoons finely diced red onion
  • 1/4 cup coarsely chopped cilantro
  • 1/4 cup fresh lime juice
  • 2 tablespoons sour cream
  • Salt and freshly ground pepper
  • 12 sea scallops
  • Olive oil
  • Salt and freshly ground pepper
  • 1 bag baked or fried flour tortilla chips
  • 1/4 cup finely chopped parsley


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