Fresh corn sautéed with bacon, shallots, and thyme pairs perfectly with sweet seared scallops. A 12-inch skillet may seem unduly large for cooking the scallops, but it helps guarantee that beautifully browned crust.
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I have prepared this recipe 4 times as written and 1 with lamb chops. Fantastic especially the corn. Definitely recommend. I love the corn so much I double the recipe. I have served it to groups of 4,6,& 8. I prepare the corn early and let the flavors gell then warm immediately before the scallops are done.
So fast and delicious. Great for a weeknight meal. You can substitute shrimp if you prefer, it's just a good.
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