Pan-Seared Scallops with Charred Tomatoes and Corn with Potatoes

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

For potatoes:

1 Pint or Bag Fingerling Potatoes

2 Springs Fresh Rosemary

2-3 Sprigs Fresh Sage

3 Sprigs Fresh Thyme

6 cloves Garlic, left unpeeled

3 tablespoons olive oil

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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 overcook 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 tomatoes slightly pressing and stirring until they are soft, then add corn and honey – continue to stir. Return scallops to skillet and heat through. Season to taste with salt and pepper. Serve with fingerling potatoes.Serves: 2-3
For potatoes:
Preheat oven to 500 degrees F.
Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil and mix.
Lightly coat a baking sheet with olive oil, and spread potatoes evenly across the pan.
Reduce the oven to 425 degrees F and roast for 20 minutes.