Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Corn and Scallops Muffin Meal.
HOT LUNCH RECIPE WAGON: Corn and Scallops Muffin Meal
It’s often difficult to get children to eat any fish other than canned tuna, but this combination of sweet corn, cheese, and scallops has many of the flavors that kids love.
1 tablespoon unsalted butter
¼ pound bay or sea scallops, diced
1 tablespoon minced scallions ( white part only)
¾ cup frozen corn kernels, thawed
1 tablespoon all-purpose flour
¼ teaspoon salt
1 cup milk
1/4 cup (about 1 ounce) grated swiss cheese
1 egg beaten
- Heat the oven to 375 degrees F. coat 6 cups of a standard muffin pan with nonstick spray.
- In a medium saucepan using medium heat, dissolve the butter and saute’ the scallions for 1 minute. Using a whisk fold in the flour and cook for 1 minute, then whisk in the milk. Cook, stirring constantly, for 3 to 4 minutes, or until thickened and bubbling.
- Remove from heat and stir in the scallops, corn, salt and egg. Spoon an equal amount of the mixture into each of the cups. Top each muffin with an equal amount of the cheese.
- Bake for 30 minutes or until the cheese is flecked with brown and the custard is firm. Unmold and pack warm in a heated lunch tote.
VARIATIONS:
This recipe can be prepared with any other fresh fillets, such as flounder, sole, or scrod, that you have diced into small pieces.
You can also bake the mixture in a 1 quart casserole leaving it in the oven long enough to become firm and light golden brown about 30 – 40 minutes.
STORAGE:
These muffins will keep about 1 week
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF