Creamed Scallops, Corn, and Tomatoes

Ingredients

• 1.5 pounds bay scallops 
• 14.5 ounce canned tomatoes diced drained canned
• 1.5 cups whole-kernel corn frozen thawed
• 1 teaspoon basil dried
• 0.5 teaspoon thyme leaves dried
• 2 tablespoons flour all-purpose
• 1 cup green onions sliced
• 1 Dash to 1/4 teaspoon ground pepper red
• 1 tablespoon butter 
• 0.5 teaspoon salt 
• 0.5 cup milk whole

Equipment

• frying pan

Directions

1. Melt margarine over medium-high heat in a large nonstick skillet.
2. Add green onions and scallops; saut 3 minutes.
3. Add flour, basil, salt, thyme, and red pepper, stirring until blended. Stir in corn, milk, and tomatoes; bring to a boil, and cook 2 minutes or until slightly thick, stirring constantly.