Scallops With Brussels Sprouts & Bacon
This delicious recipe combines tender seared scallops with golden Brussels sprouts for a flavorful and satisfying dish. The scallops are lightly coated in a cornstarch mixture and quickly seared to perfection, then paired with sautéed Brussels sprouts seasoned with crispy bacon. A splash of lemon juice and white wine adds a bright finish to this elegant yet easy-to-make meal. Serve hot with a sprinkle of crumbled bacon or a drizzle of lemon juice and olive oil for a delightful dining experience.
— Constant Cookbook
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)
Instructions
- 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 saut&#233; until the edges are golden, about 5 minutes. Season with 1 tsp. <i>each</i> 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. <i>each</i> 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, <I>Main Dishes,</I> by Georgeanne Brennan (Simon & Schuster, 2006).
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