3 hours ago
Tuesday, February 17, 2009
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
salt & pepper
8 sea scallops
salt & pepper to season them
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!