Creamed Scallops, Corn, And Tomatoes - cooking recipe

Ingredients

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)

Preparation

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