*  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
--------  ------------  --------------------------------
   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