Recipe - Pan-Seared Scallops Corn And Tomatoes

1 pound Sea scallops
Three fourths teaspoon Salt
One half teaspoon Dried thyme
1 sl Turkey bacon; chopped
1 tablespoon Olive oil
2 Scallions; cut or sliced up thin
1 One half cup Fresh corn; about 2 ears
1 One half cup Cherry tomatoes; halved

Remove tough muscle from side of each scallop if necessary and halve any
large scallops. Pat scallops dry with paper towles and in a bowl toss with
salt and thyme. In a large nonstick 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 remove 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.

Per serving: 196 Calories; 5g Fat (23% calories from fat); 22g Protein; 17g
Carbohydrate; 37mg Cholesterol; 598mg Sodium

Recipe by: Gourmet (9/95) In Short Order

Posted to TNT Recipes Digest, Vol 01, Nr 916 by Betsy Burtis
ebburtis@ix.netcom.com on Jan 5, 98