Categories:Viewed: 40 - Published at: 9 years ago


  • 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


  • 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.