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Source: Tupperware Recipes

Corn and Ham Scallop
Ham and corn blend perfectly for a delicious one-dish supper.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 25-30 minutes
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2 jars (6-7 oz. each) roasted red peppers, drained
1/2 teaspoon hot red pepper sauce
2 tablespoons butter or margarine
1/2 cup chopped scallions
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3 eggs, separated and at room temperature
2 cups frozen, fresh, or canned corn kernels
4 ounces lean baked ham, diced




1. Dice enough red pepper to equal 1/4 cup; reserve. In blender container or food processor, puree remaining red peppers; stir in hot pepper sauce, then set aside.

2. Preheat oven to 400° F.

3. In OvenWorks™ 2-quart Square casserole, place butter and scallions. Microwave on High 2-3 minutes until scallions are soft. Stir in flour, then whisk in milk, thyme, salt and pepper. Microwave on High 3-5 minutes until mixture has thickened. Whisk in egg yolks then stir in corn, ham and diced red pepper.

4. In medium bowl, with electric mixer at high speed, beat egg whites until stiff peaks form. Stir 1/4 the egg whites into corn mixture, then gently fold in remaining egg whites.

5. Bake in preheated oven 15-20 minutes until puffed and golden brown. Pour about 1/4 cup red pepper puree on each plate; top with serving of the casserole.





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