Ingredients
1-1/2 cups uncooked instant rice1-1/2 cups chicken broth1/2 pound thick-sliced bacon strips, chopped1 medium onion, chopped1 medium zucchini, chopped1 garlic clove, minced1 pound sea scallops1 cup cherry tomatoes, halved1/2 teaspoon seafood seasoning1/2 teaspoon dried thyme2 green onions, chopped
Preparation
In an ungreased 1-1/2-qt. 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.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings.
Saute the onion, zucchini and garlic in drippings until tender. Add scallops; saute for 3 minutes. Add the tomatoes, seafood seasoning and thyme; saute 1-2 minutes longer or until scallops are firm and opaque. Fluff rice with a fork; serve with scallop mixture. Sprinkle with green onions and bacon.
