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Categories:Viewed: 58 - Published at: 9 years ago
Ingredients
- 3/4 pound sea scallops
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme, crumbled
- 1 slice bacon, chopped
- 1 tablespoon olive oil
- 2 scallions, sliced thin
- 1 cup fresh corn (cut from about 2 ears) or thawed frozen corn
- 1 cup cherry tomatoes, halved
Method
- Remove tough muscle from side of each scallop if necessary and halve any large scallops.
- Pat scallops dry with paper towels and in a bowl toss with salt and thyme.
- In a large non-stick skillet cook bacon over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to paper towels to drain.
- Increase heat to moderately high and in drippings remaining in skillet sear scallops, stirring occasionally, until golden and cooked through.
- With slotted spoon transfer scallops to a clean bowl.
- In same skillet heat oil over moderately high heat until hot but not smoking and saute scallions, stirring occasionally, until they begin to brown, about 1 minute.
- Add corn and tomatoes and cook, stirring occasionally, until corn begins to brown, about 3 minutes.
- Return scallops to skillet and heat through, seasoning mixture with salt and pepper.
- Serve scallops sprinkled with bacon.
