Step 1

Combine rice, chicken broth, and water in a large pot over high, and bring to a boil. Stir in thyme sprig, butter, 1 1⁄2 teaspoons of the salt, and 1⁄4 teaspoon of the pepper. Reduce heat to medium-low, cover, and cook until rice is tender and most of the liquid is absorbed, about 15 minutes. Remove from heat, and take out thyme. Stir in half-and-half. Cover to keep warm.

Step 2

While rice is cooking, cook bacon in a large cast-iron skillet over medium, turning occasionally, until crisp, about 10 minutes. Transfer bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon, and set aside.

Step 3

Place skillet with drippings over high, and add corn. Cook, stirring often, until corn begins to char, about 4 minutes. Using a slotted spoon, remove corn from skillet, and stir into cooked rice.

Step 4

Place skillet with remaining drippings over medium-high. Sprinkle scallops with remaining 1⁄4 teaspoon each salt and pepper, and sear in hot drippings until charred, about 1 minute per side. Stir bacon into warm rice. Serve scallops over creamy rice mixture sprinkled with chopped chives.