PAN SEARED SCALLOPS WITH CORN AND TOMATOES

PAN SEARED SCALLOPS WITH CORN AND TOMATOES image

Yield 2 2 people

Number Of Ingredients 9

3/4 lb. sea scallops
3/4 t. salt
1/4 t. freshly ground black pepper
1/2 t. dried thyme (or 1 t. fresh thyme)
1-2 slices of bacon, chopped into 1/2" pieces
1 T olive oil
2 scallions, thinly sliced including green part
1 1/2 cups fresh or frozen corn kernels
1 cup halved cherry tomatoes

Steps:

Remove thick muscle from scallops if necessary. Halve large ones horizontally if necessary. Pat scallops dry with paper towel and season with salt and pepper. In a large skillet over medium high heat, cook bacon, stirring until crisp. With a slotted spoon, transfer bacon to a paper towel covered plate to drain. Add scallops to skillet, again on medium high heat, and cook until properly browned on the first side. Using tongs, turn scallops and finish cooking on second side. Remove from pan to a plate and keep warm. In same skillet, heat olive oil over moderate heat until hot but not smoking. 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 to taste with salt and ground pepper. Sprinkle with bacon pieces and serve.