Pan-Seared Scallops, Corn, and Tomatoes

1. 1

   Remove tough muscle from side of each scallop if necessary and halve any large scallops.

2. 2

   Pat scallops dry with paper towels and in a bowl toss with salt and thyme.

3. 3

   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.

4. 4

   Increase heat to moderately high and in drippings remaining in skillet sear scallops, stirring occasionally, until golden and cooked through.

5. 5

   With slotted spoon transfer scallops to a clean bowl.

6. 6

   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.

7. 7

   Add corn and tomatoes and cook, stirring occasionally, until corn begins to brown, about 3 minutes.

8. 8

   Return scallops to skillet and heat through, seasoning mixture with salt and pepper.

9. 9

   Serve scallops sprinkled with bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.