Tuesday, February 17, 2009

Scallops w/ Brussels Sprouts & Bacon



File this recipe under the three E's.

ELEGANT. EASY. EXCELLENT.

my kind of dish.

I am not a big scallop fan, but this was a great way to use up the little mollusks that I had in the freezer.
The Brussels sprouts were amazing!!!!

*NOTE TO SELF: make this recipe for Brussels sprouts for Thanksgiving.

I found this recipe in Food & Wine, and it originally calls for a lemon creme fraiche sauce on top of the scallops. I didn't think the dish needed the sauce, and this body doesn't need the extra calories, so I omitted the sauce and it was fabulous without.


Scallops with Brussels Sprouts & Bacon: (adapted from Food & Wine)

container of Brussels sprouts, sliced thin
4 slices of pancetta bacon, chopped
1 shallot, sliced thin
1 garlic clove, minced
1 tbsp butter
olive oil
salt & pepper

8 sea scallops
salt & pepper to season them
lemon zest



You will need 2 heavy skillets (NOT a non stick).

First make your Brussels sprouts.
Coat large skillet with a bit of olive oil and cook pancetta bacon for about 3 minutes. Now add your sliced Brussels sprouts and sliced shallots, using a wooden spoon to push around. Cook about 3 minutes. Add salt & pepper to mixture.



Turn off heat and add your minced garlic and tablespoon of butter. Set aside.

Heat your second skillet with olive oil until shimmering. Season your scallops generously with salt & pepper. Sear scallops in pan about 3 minutes on each side (depending on how large they are, my sea scallops were huge so they took longer). Do not disturb them, only turning them over one time. They should have a nice crust.

Plate your sprouts on a platter and place your scallops on top. Season with lemon zest. Voila! Gorgeous!



15 comments:

kat said...

Oh I bet those brussel sprouts were amazing especially with the bacon!

Katrina said...

Love your blog, there are SO many to read and I just don't seem to find all the time I want to sittin' at the computer, but love it when I come to yours.
Need to try brussel sprouts again, this looks good.
Having a giveaway on my blog, check it out.

LaDue & Crew said...

I love the flavor combo. Glad you took out the sauce, too. It didn't sound appealing! I love Brussels.

Maria said...

I love your three E's! This is a great recipe!! I can't wait to fix the brussel sprouts and the scallops are an added bonus!

Lori Lynn said...

That does sound terrific Stace. Hmmmm, I bet it would be great with any fish on top. I plan to give it a try.
LL

Pam said...

That is my kind of meal. It looks so pretty and tasty.

StaceyEsq said...

I want that for lunch RIGHT NOW.

Bob said...

I'm not really that into brussel sprouts, but I would try these! I mean, cmon. Bacon. ;)

Foodie with Little Thyme! said...

Oh I have pancetta and brussels sprouts in the frig. I'll have to make this.
Thanks

Peter M said...

This shredded.leafy brussel sprouts thang seems to be the "it" thing...I like it.

Scallops rock...have another 6!

Patsyk said...

beautiful dish! I bought brussels sprouts this week, and I'm loving that everyone is preparing them in different ways! I need all the inspiration I can find as I haven't made them before.

Proud Italian Cook said...

Note to self*** I will be making Stacey's brussel sprouts on Thanksgiving!

TavoLini said...

That dish looks fantastic!! (and like it could be prepared fairly quickly) I dig it :)

pigpigscorner said...

This sounds amazing! Love the addition of scallops!

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