Pan-Seared Scallops with Corn and Tomatoes

The crunchiness of corn makes a lovely contrast to the creamy richness of scallops.


1 pound scallops
1 teaspoon salt
3/4 teaspoon dried thyme
4 slices bacon, cooked until crisp, reserve drippings
5 scallions, thinly sliced
1 1/4 cups fresh or frozen corn, thawed
1 1/4 cups cherry tomatoes, halved
1 1/4 tablespoons GOLDEN BLOSSOM HONEY
1 (7 ounce) box baby spinach leaves


If scallops are large, cut them in half. Rinse and pat dry with paper towels. Toss scallops in a bowl with salt and thyme.

Add one tablespoon reserved bacon fat to a large non-stick skillet and heat on medium-high. Add scallops and sear, stirring occasionally until golden and cooked through. Do not over cook or scallops will be tough. Remove scallops from pan and set aside.

In the same skillet, add another tablespoon of the reserved bacon fat, if needed. Saute scallions stirring, about one minute. Add corn, tomatoes and honey. Continue stirring for another 3 minutes. Return scallops to skillet and heat through. Season to taste with salt and pepper. Serve on top of a bed of spinach and sprinkle with crumbled bacon.

Serves: 2-3

golden blossom honey product