SCALLOP ONE-POT

4 slices bacon, chopped
2 cloves garlic, chopped
1 1/2 pounds scallops
1 bunch scallions (about 8), cut into 1-inch pieces
1 cup chicken broth
1 cup corn kernels
1 tomato, cored, seeded and chopped
1/2 teaspoon seafood-boil seasoning
1/2 teaspoon salt
1/8 teaspoon thyme
Pinch cayenne pepper
2 cups instant brown rice

Cook bacon and garlic in saucepan over medium heat for 6 minutes.

Add scallops and scallions and saute 3 minutes.

Add chicken broth, corn kernels, tomato; seafood-boil seasoning, salt, thyme and cayenne; cook 3 minutes.

Add rice; cover and simmer 8 to 10 minutes or until rice is tender. Serve at once.

Servings: 6
Source: Family Circle Magazine; September, 2000