| 3 slices bacon, chopped
½ pound shrimp, peeled and deveined ½ pound scallops 2 large shallots, sliced 2 cloves garlic, chopped 1 large tomato, chopped ½ cup white wine 1 (12-ounce) package Green Giant* Riced Veggies Cauliflower, thawed 2 tablespoons heavy cream 1 tablespoon chopped fresh thyme
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Cook bacon in large non-stick skillet over medium heat until crisp, stirring occasionally. Remove bacon with slotted spoon.
Season shrimp and scallops with salt and pepper and cook in same skillet 4 minutes, turning once, until golden; remove and set aside. Add shallots and garlic and cook 2 minutes. Add tomato and cook 3 minutes or until tomatoes start to break down. Add white wine and bring to a boil over high heat.
Add Green Giant* Riced Cauliflower and simmer 3 minutes or until hot. Return shrimp, scallops and bacon to skillet. Stir in cream and thyme and cook 1 minute or until heated through. Garnish with thyme sprigs.
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