Best Keralan Scallop Molee Recipes

NEW ORLEANS-STYLE SCALLOPED CORN

New Orleans-Style Scalloped Corn image

This colorful casserole is popular for family gatherings in many New Orleans homes. I started making it years ago, and now our grown sons include it on their own menus. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

4 teaspoons butter
1 large onion, finely chopped
1 large sweet red pepper, finely chopped
4 cups frozen corn
2 large eggs
1 cup fat-free milk
1 tablespoon sugar
1 to 2 teaspoons hot pepper sauce
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups crushed reduced-fat butter-flavored crackers (about 30 crackers)
5 green onions, sliced

Steps:

Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Add corn; heat through, stirring occasionally. Remove from heat., In a small bowl, whisk eggs, milk, sugar, pepper sauce, thyme, salt and pepper; add to corn mixture. Stir in crushed crackers and green onions., Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 194 calories, Fat 6g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 241mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

GRILLED SCALLOPS WITH KALE AND OLIVES

Grilled Scallops With Kale and Olives image

Cook scallops on the grill, and they'll stand up to stronger flavors like kale and olives in this hearty grilled salad. You'll want to firmly massage your kale with its lemon dressing to tenderize it, so it doesn't overpower the delicate grilled scallops. If desired, you could even grill the kale, then toss with the olives and onions just before serving.

Provided by Mark Bittman

Categories dinner, easy, quick, seafood, vegetables, appetizer, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 7

Ingredients

Olive oil, for brushing
1 bunch chopped kale (preferably lacinato)
Fresh lemon juice
Salt and pepper
1/2 cup pitted olives (preferably oil-cured)
Thinly sliced red onion
12 large scallops

Steps:

Heat a charcoal or gas grill until very hot. Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
Toss kale to taste with oil, lemon, salt and lots of pepper; massage kale until tender. Add olives and red onion and toss to coat.
Brush the scallops all over with oil and sprinkle with salt and pepper. Grill until scallops are browned and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque. Toss with kale salad and serve immediately.