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| 1 1/2 x ca. 450 g | Sea scallops; trimmed and patted dry |
| 1 1/2 Teelöffel | salt |
| 1 Teelöffel | Dried thyme; crumbled |
| 2 Esslöffel | olive oil |
| 4 | scallions thinly sliced |
| 2 Tasse | Fresh corn kernels; cut from 4 ears, or thawed frozen corn |
| 2 Tasse | Cherry tomatoes halved |
| 1/4 Tasse | Bottled real bacon pieces |
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Prep: 10 min, Cook: 10 min.
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. Saut, 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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