"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pan Seared Scallops, Corn and Tomatoes Recipe

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This recipe for Pan Seared Scallops, Corn and Tomatoes, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Neal
Added: Monday, September 13, 2004

Category:
Category:

Ingredients:  
Ingredients:  
1/4 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

Directions:
Directions:
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 sauté 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.

Number Of Servings:
Number Of Servings:
two
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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