Seared Scallops with Spiced Bacon and Summer Salad

Name: Seared Scallops with Spiced Bacon and Summer Salad
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 4 ears corn on the cob, husks and silk removed; 1 cup sugar snap peas, trimmed, blanched and cut crosswise in half; 1 cup halved cherry tomatoes; 1/3 cup sliced radishes; 1/4 cup shallot, finely diced; 2 Tbsp. extra virgin olive oil, divided; 2 Tbsp. chopped fresh cilantro; Zest and juice from 1 lime; 12 sea scallops; 1 tsp. ground black pepper; 1/4 cup A.1. Original Sauce; 1/4 cup brown sugar; 4 slices bacon

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Total: 30 min

Prep: 30 min

Yield: 4 servings

Total: 30 min

Prep: 30 min

Yield: 4 servings

Directions

HEAT grill to medium heat. GRILL corn 10 to 12 min. or until lightly charred, turning occasionally. Cool. CUT kernels off corn cobs; place in medium bowl. Add peas, tomatoes, radishes, shallots and 1 Tbsp. oil; mix lightly. Stir in cilantro, lime zest and juice. MEANWHILE, toss scallops with pepper and remaining oil until evenly coated. Grill 2 min. on each side or until opaque. Remove from grill. COMBINE brown sugar and A.1. in small bowl. Place bacon in single layer on 2 tacked large sheets heavy duty foil; brush with sugar mixture. Fold sides of foil to create rim and enclose bacon. Cook 6 min. or until crisp, turning occasionally. DRAIN bacon on paper towels, then break each piece into thirds. Serve scallops topped with bacon piece.