| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Sea scallops; trimmed and patted dry |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Dried thyme; crumbled |
| 2 |
tb |
Olive oil |
| 4 |
|
Scallions; thinly sliced |
| 2 |
c |
Fresh corn kernels; cut from 4 ears, or thawed frozen corn |
| 2 |
c |
Cherry tomatoes; halved |
| 1/4 |
c |
Bottled real bacon pieces |
INSTRUCTIONS
Prep: 10 min, Cook: 10 min.
Toss scallops with salt and thyme in a bowl. Heat oil in a heavy nonstick
skillet over medium high heat. Sear scallops 2-3 minutes, stirring
occasionally, until golden and cooked through. Transfer scallops to a clean
bowl using slotted spoon. Saut. scallions in same skillet about 1 minute,
stirring occasionally, until they begin to brown. Stir in corn and tomatoes
and cook about 3 minutes, stirring occasionally, until corn begins to
brown. Return scallops to skillet until heated through. Season with salt
and pepper to taste. Serve sprinkled with bacon pieces.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998
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