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Recipe: Corn And Scallop Casserole


Similar Categories:  Corn, Scallop, Casserole

Corn and Scallop Casserole

1 Lb bay scallops, rinsed
1 10 oz pkg. frozen corn kernels, thawed
4 Slices smoked bacon
2 Large potatoes, peeled and cut to 1/4 in. dice
1 Medium red onion, diced
1 Red bell pepper, seeded and diced
1/4 Tsp dried thyme leaves
1/4 Tsp salt
1/4 Tsp black pepper
1/4 Cup chicken broth
2 Tbsp heavy cream

Cut bacon into 1/2-inch pieces and place in 11 x 7 inch microwave-
safe dish. Microwave on high for 3 to 4 minutes or until crisp. Using
slotted spoon, transfer bacon to paper towels and set aside.

Add potatoes, onions, thyme, salt and pepper to bacon fat in dish and
stir to coat.

Cover dish with plastic wrap, leaving one corner open to vent.
Microwave on high until potatoes are tender, 8 to 9 minutes, stirring
twice during cooking.

Stir bell pepper, corn, scallops, chicken broth and cream into potato
mixture. Microwave, covered and vented, until scallops are just
cooked through, 2 to 3 minutes. Sprinkle bacon over casserole.

Serve hot with crackers.
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Similar Categories:  Corn, Scallop, Casserole
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