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Rice and Corn Scallop
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Rating: 3.5/5 (69 votes cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 550
% Daily Value**
Total Fat 20g
Saturated Fat 11g
Unsaturated Fat 2g
Cholesterol 51mg
Sodium 267mg
Total Carbohydrate 79g
Dietary Fiber 2g
Sugars 3g
Protein 15g
Vitamin A  14%Vitamin C  1%
Calcium  23%Iron  18%
Potassium  8%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Rice and Corn Scallop

Date Added: November 06, 2015
Very good seafood dish that I make all the time for the family.


3 tablespoons Butter
1 tablespoon Onion chopped
3 tablespoons Flour
1 cup Milk
1 cup Rice Cooked
8 oz Corn can kernel
Salt to taste
Pepper to taste
Paprika to taste
1/2 cup Cheddar Cheese diced
Parsley minced
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1. Melt butter in a medium saucepan over low heat.

2. Add onion. Cook for a few minutes. Stir in flour.

3. Off heat, stir in milk, keeping smooth. Cook, stirring constantly until thick and bubbly.

4. Stir in rice, corn, salt, and pepper.Turn into an ungreased 1-qt.

5. Casserole. Sprinkle with cheese and paprika. Bake in a preheated 350-degree oven about 20 minutes.

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Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Rice, Cheese, Corn, Onion allergies.
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