INGREDIENTS:

3/4 lb. sea scallops, trimmed and patted dry
3/4 tsp. salt
1/2 tsp. dried thyme, crumbled
1 Tbsp. olive oil
2 scallions, thinly sliced
1 cup fresh corn kernels, cut from 2 ears, or thawed frozen corn
1 cup cherry tomatoes\cooked, halved
2 Tbsps. bottled real bacon pieces

DIRECTIONS:

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.

Sauté 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.

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