*  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