Scallops with Brussels Sprouts & Bacon
In this recipe, nutrient-rich brussels sprouts are paired with tender seared scallops to create a satisfying dish. If omitting the bacon, replace the bacon fat with 1 tsp. each butter and olive oil for sautéing the brussels sprouts.
Ingredients
- 12 brussels sprouts, trimmed and quartered
lengthwise - 4 bacon slices (optional)
- 1 1/2 tsp. salt
- 1 1/2 tsp. freshly ground pepper
- 12 sea scallops
- 1/4 cup cornstarch
- 2 tsp. unsalted butter
- 2 tsp. olive oil
- 2 Tbs. fresh lemon juice
- 2 Tbs. dry white wine
- Lemon wedges for serving (optional)
- Extra-virgin olive oil for serving (optional)
Directions
Bring a large saucepan of salted water to a boil over high heat. Add the brussels sprouts and cook until barely tender. Drain and rinse under cold water to stop the cooking.
Meanwhile, in a fry pan over medium heat, cook the bacon, turning occasionally, until crisp. Transfer to paper towels to drain. Pour off all but 2 tsp. of the rendered fat from the pan.
Return the fry pan to medium-high heat. Add the brussels sprouts and sauté until the edges are golden, about 5 minutes. Season with 1 tsp. each of the salt and pepper. Remove from the heat and cover to keep warm.
Pat the scallops dry with paper towels. On a plate, stir together the cornstarch and the remaining 1/2 tsp. each salt and pepper. Roll the scallops in the cornstarch mixture to coat lightly.
In a fry pan over medium-high heat, melt the butter with the olive oil. Add the scallops and sear for 3 minutes. Turn the scallops over and sear for 1 minute. Add the 2 Tbs. lemon juice, wine and 2 Tbs. water and stir to scrape up the browned bits. Cover, reduce the heat to low and cook until scallops are just opaque throughout, 2 to 3 minutes.
Divide the brussels sprouts among 4 bowls. Top each serving with 3 scallops and drizzle with the pan juices. Crumble the bacon and sprinkle over the sprouts, or drizzle with lemon juice and olive oil. Serve hot. Serves 4.
Adapted from New Healthy Kitchen Series, Main Dishes, by Georgeanne Brennan (Simon & Schuster, 2006).
Meanwhile, in a fry pan over medium heat, cook the bacon, turning occasionally, until crisp. Transfer to paper towels to drain. Pour off all but 2 tsp. of the rendered fat from the pan.
Return the fry pan to medium-high heat. Add the brussels sprouts and sauté until the edges are golden, about 5 minutes. Season with 1 tsp. each of the salt and pepper. Remove from the heat and cover to keep warm.
Pat the scallops dry with paper towels. On a plate, stir together the cornstarch and the remaining 1/2 tsp. each salt and pepper. Roll the scallops in the cornstarch mixture to coat lightly.
In a fry pan over medium-high heat, melt the butter with the olive oil. Add the scallops and sear for 3 minutes. Turn the scallops over and sear for 1 minute. Add the 2 Tbs. lemon juice, wine and 2 Tbs. water and stir to scrape up the browned bits. Cover, reduce the heat to low and cook until scallops are just opaque throughout, 2 to 3 minutes.
Divide the brussels sprouts among 4 bowls. Top each serving with 3 scallops and drizzle with the pan juices. Crumble the bacon and sprinkle over the sprouts, or drizzle with lemon juice and olive oil. Serve hot. Serves 4.
Adapted from New Healthy Kitchen Series, Main Dishes, by Georgeanne Brennan (Simon & Schuster, 2006).