Bacon Scallops with Zucchini and Thyme

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Bacon Scallops with Zucchini and Thyme

Unwrapped Bacon Scallops

Serves 4


1-1/2 cups uncooked instant rice
1-1/2 cups chicken broth
1/2 pound thick-sliced bacon strips, chopped
1 medium onion, chopped
1 medium zucchini, chopped
1 garlic clove, minced
1 pound sea scallops
1 cup cherry tomatoes, halved
1/2 teaspoon dried thyme
2 green onions, chopped


1. In an ungreased 1-1/2-quart microwave-safe dish, combine rice and broth. Cover and microwave on high for 7-8 minutes or until liquid is absorbed and rice is tender. Let stand for 5 minutes.

2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings.

3. Sauté the onion, zucchini and garlic in drippings until tender. Add scallops; sauté for 3 minutes. Add the tomatoes and thyme; sauté 1-2 minutes longer or until scallops are firm and opaque.

4. Fluff rice with a fork and spoon the scallop mixture over the rice. Sprinkle with green onions and bacon.


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