Pan-Seared Scallops, Corn, and Tomatoes

* Exported from MasterCook Mac *

Pan-Seared Scallops, Corn, and Tomatoes

Recipe By : Gourmet (9/95) - In Short Order
Serving Size : 4 Preparation Time :0:00
Categories : Tried Scallops
Seafood Low Fat

Amount Measure Ingredient -- Preparation Method
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1 lb sea scallops
3/4 tsp salt
1/2 tsp dried thyme
1 slice turkey bacon -- chopped
1 tbsp olive oil
2 scallions -- sliced thin
1 1/2 c fresh corn -- about 2 ears
1 1/2 c 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 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 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.

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Per serving: 203 Calories; 6g Fat (25% calories from fat); 22g Protein;
17g Carbohydrate; 40mg Cholesterol; 646mg Sodium