Creamed Scallops, Corn, And Tomatoes

• 1 tablespoon margarine
• 1 cup sliced green onion
• 1 1/2 lbs bay scallops
• 2 tablespoons flour
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/8 - 1/4 teaspoon ground red pepper
• 1 1/2 cups frozen whole kernel corn, thawed (also good with peas)
• 1/2 cup whole milk
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 dash soy sauce (optional)

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

margarine, green onion, bay scallops, flour, basil, salt, thyme, ground red pepper, kernel corn, milk, tomatoes, soy sauce

Taken from www.food.com/recipe/creamed-scallops-corn-and-tomatoes-66701 (may not work)