Save Recipe Print
Total:
30 min
Prep:
30 min
Yield:
4 servings

Ingredients

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Seared Scallops

Recipe courtesy of Alton Brown

Scallops Provencal

Recipe courtesy of Ina Garten

Grilled Scallops

Recipe courtesy of Lan Chirico

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Pan Seared T-Bone Steak

Recipe courtesy of Food Network Kitchen

Shrimp and Scallop Scampi with Linguine

Recipe courtesy of Food Network Kitchen

Bacon Wrapped Scallops with Spicy Mayo

Recipe courtesy of Tyler Florence

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Seared Mahi Mahi with Zesty Basil Butter

Recipe courtesy of Jamie Deen

Browse Reviews By Keyword

          Latest Stories