From Cooking Light Magazine, December 2003. This recipe is quick to make if you use pre-packaged cooked and diced potatoes. I did.

1 tablespoon butter
1 cup thinly sliced leek
1 cup thinly sliced celery
2 tablespoons all-purpose flour
3 cups pre-packaged, refrigerated diced potato with onion
2 cups frozen whole-kernel corn
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
3/4 pound bay scallops
1/2 cup half-and-half
1 tablespoon chopped fresh parsley

Melt the butter in a Dutch oven over medium-high heat. Add leek and celery; sauté 2 minutes. Sprinkle with flour, stirring to coat. Add potato and next 5 ingredients (potato through broth). Bring to a simmer over medium heat. Reduce heat to low. Cover and cook 6 minutes or until thoroughly heated. Add scallops, and cook 2 minutes or until scallops are done. Stir in half-and-half and parsley.

4 servings, 2 cups each

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