top of page

Seared Scallops with Brussels Sprouts and Bacon

['10 ounces Brussels sprouts, trimmed and halved lengthwise', '3 bacon slices (3 ounces), cut crosswise into 1/2-inch pieces', '1 cup low-sodium chicken broth', '1/4 cup plus 2 teaspoons water', '1 1/2 tablespoons unsalted butter', '1/4 teaspoon salt', 'Pinch of sugar', '12 large sea scallops (1 1/4 pounds), tough muscle removed from side of each if necessary', '2 teaspoons olive oil', '3/4 teaspoon cornstarch', '2 teaspoons fresh lemon juice']

Blanch Brussels sprouts in a 3- to 4-quart saucepan of boiling salted water , uncovered, 3 minutes, then drain.
Cook bacon in a 10-inch heavy skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon with a slotted spoon to a small bowl and reserve bacon fat in another small bowl.
Add 1/4 cup broth and 1/4 cup water to skillet and bring to a simmer, scraping up any brown bits. Add butter, salt, sugar, a pinch of pepper, and Brussels sprouts and simmer, covered, 4 minutes. Remove lid and cook over moderately high heat, stirring occasionally, until all liquid is evaporated and Brussels sprouts are tender and golden brown, about 8 minutes more. Stir in bacon and remove from heat.
While Brussels sprouts are browning, pat scallops dry and season with salt and pepper. Heat oil with 2 teaspoons bacon fat in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and just cooked through, 4 to 6 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil.
Pour off and discard any fat from skillet used to cook scallops. Add remaining 3/4 cup broth and simmer, stirring and scraping up any brown bits, 1 minute. Stir cornstarch into remaining 2 teaspoons water in a cup, then stir into sauce along with any scallop juices accumulated on platter. Simmer, stirring, 1 minute, then remove from heat and stir in lemon juice and salt and pepper to taste.
Serve Brussels sprouts topped with scallops and sauce.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page