Scalloped Corn And Tomatoes Recipes

OLD-FASHIONED SCALLOPED CORN

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.

SEARED SCALLOPS WITH CREAMY CORN, TOMATOES AND CHIVES

Steps:

• Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to taste.
• Heat a large skillet on a high heat. When pan is hot, melt the butter and place the scallops in the pan.
• Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
• Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook.
• Remove from the pan and set aside on a warm plate.
• Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook, until just about tender, 2 to 3 minutes.
• Add the Boursin cheese and 3 to 4 tablespoons water and cook, 1 to 2 minutes more, stirring.
• Remove from heat, stir in the tomatoes and divide on 4 plates. Top with scallops and fresh chives, for garnish.

SCALLOPED TOMATO AND CORN CASSEROLE

Steps:

• Butter 1 quart casserole; swirl 1/4 cup crumbs around in casserole.
• Drain tomatoes and reserve juice.
• Add tomatoes and half of juice.
• Add corn; salt and pepper to taste.
• Cover with remaining bread crumbs.
• Cover with reserved juice.
• Bake at 350ºF for 1 hour or until bubbly.

PAN-SEARED SCALLOPS, CORN, AND TOMATOES

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.

SCALLOPED TOMATOES AND CORN

Steps:

• 1. Combine corn, tomatoes with the juice, crackers crumbs, egg, sugar and pepper in the Crock-Pot; mix well.
• 2. Cover; cook on LOW for 4 to 6 hours or until done.

CREAMED SCALLOPS, CORN, AND TOMATOES

Steps:

• Melt margarine over medium-high heat in a large non-stick skillet.
• Add green onions and scallops, saute 3 minutes.
• Add flour, basil, salt, thyme, and red pepper, stirring until blended.
• Stir in corn, milk, and tomatoes (dash of soy); bring to a boil, and cook 2 minutes or until slightly thick, stirring constantly.

SCALLOPED CORN & TOMATOES

Steps:

• Lightly grease a 1-quart casserole dish.
• Heat oven to 350°F.
• Mix the corn, tomatoes, tomato juice and 2 tbsp of melted butter (margarine). Season to taste.
• Blend in the crumbs, onion, pepper and sugar.
• Turn into the casserole.
• Top with the parmesan cheese if you are using it.
• Bake at 350°F for 30 minutes or until lightly browned and heated through.