|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
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.