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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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