Pan-Seared Scallops, Corn, and Tomatoes

Posted By Tessie2.

Ingredients.

6 ounces sea scallops, trimmed and patted dry
1/2 tsp. salt
1/4 tsp. dried thyme, crumbled
1-1/2 tsp. olive oil
1 green onion, thinly sliced
1/2 cup fresh corn kernels, cut from 1 ears, or thawed frozen corn
1/2 cup cherry tomatoes, halved
1 Tbs. bottled real bacon pieces

Toss scallops with salt and thyme in a bowl. Heat oil in a heavy nonstick skillet over medium high heat. Sear scallops 2-3 minutes, stirring occasionally, until golden and cooked through. Transfer scallops to a clean bowl using slotted spoon. Saute scallions in same skillet about 1 minute, stirring occasionally, until they begin to brown. Stir in corn and tomatoes and cook about 3 minutes, stirring occasionally, until corn begins to brown. Return scallops to skillet until heated through. Season with salt and pepper to taste. Serve sprinkled with bacon pieces.