Cook bacon in large nonstick 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.