• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
294
Protein:
28g
Fat:
12g
Carbohydrates:
18g
Sodium:
605mg
Serves: 4
Prep Time: 10 mins
Cook Time: 25 mins
TIP: Enjoy leftover scallopine in a bun the next day for lunch. Make a salsa with any leftover corn mixture by stirring in your favourite salsa and top your scallopine in a bun.
  1. In a shallow dish, whisk together oil, vinegar, Italian seasoning, garlic, salt and pepper. Add scallopine and toss to coat evenly.
  2. Place cobs of corn on grill over medium high heat; grill for about 10 minutes, turning occasionally. Set aside.
  3. Add scallopine onto grill and grill turning once for about 8 minutes or until no longer pink inside.
  4. In a nonstick skillet, melt butter over medium heat and cook bacon, stirring for 5 minutes or until crisp.
  5. Cut kernels from corncobs and add to skillet. Cook for 3 minutes or until warmed through.
  6. Remove from heat and stir in basil. Serve with scallopine.

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