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Scallops Creole with Rice

User Rating 5 Star Rating (1 Review)


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  • 1 can (approximately 15 ounces) stewed tomatoes
  • 12 to 16 ounces sea scallops, fresh or frozen and thawed
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 2 tablespoons flour
  • 1/4 cup water
  • salt and pepper
  • hot cooked rice


In a medium saucepan combine stewed tomatoes, scallops, onion, and green pepper; bring to a boil. Reduce heat; simmer for 5 minutes. Blend flour with water; stir until smooth. Add flour mixture to the hot tomato mixture and continue cooking until thickened, stirring constantly. Season with salt and pepper to taste. Serve on hot cooked rice.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Fantastic!!!, Member batbox68

This recipe was very easy and tasted sooooo good. My husband did the cooking and he was equally happy with the result. We squeezed lemon over our servings and that added just the right amount of zing. Thanks a bunch.

19 out of 19 people found this helpful.

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