Scallops with Brussels Sprouts AND Bacon
Serves 4.
12 Brussels sprouts, trimmed and quartered lengthwise
4 strips bacon
11/2tsp. salt, divided
11/2tsp. pepper, divided
12 sea scallops
1/4c. cornstarch
Recipe: Scallops with Brussels Sprouts and bacon
Scallops with Brussels Sprouts AND Bacon
May 23, 2008 at 4:06PM
2 tsp. butter
2 tsp. olive oil
2 tbsp. lemon juice
2 tbsp. dry white wine
2 tbsp. water
Lemon wedges and extra-virgin olive oil for serving, optional
Directions
Cook Brussels sprouts in a large saucepan of salted water until barely tender. Drain and rinse under cold water to stop cooking.
Meanwhile, put bacon in a frying pan over medium heat. Cook, turning occasionally, until crisp. Drain on paper towels. Pour off all but 2 teaspoons rendered bacon fat.
Return frying pan to medium-high heat. Add sprouts and sauté until edges are golden, about 5 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper. Remove from heat and cover to keep warm.
Pat scallops dry with paper towels. Mix cornstarch on a plate with remaining1/2teaspoon salt and1/2teaspoon pepper. Roll scallops in cornstarch mixture to coat lightly. Melt butter with olive oil in a frying pan over medium-high heat. Add scallops and sear for 3 minutes. Turn and sear second side for 1 minute. Add lemon juice, wine, and 2 tablespoons water and stir to scrape up any browned bits. Cover, return heat to low and cook until scallops are just opaque throughout, 2 to 3 minutes.
Divide Brussels sprouts among 4 bowls. Top each serving with 3 scallops and drizzle with pan juices. Crumble bacon and sprinkle over sprouts, drizzle with lemon juice or olive oil. Serve hot.
Nutrition information per serving:
Calories193Fat11 gSodium1,070 mg
Carbohydrates10 gSaturated fat4 gCalcium81 mg
Protein15 gTrans fat0 gDietary fiber2 g
Diabetic exchanges per serving: 2 vegetable, 1½ lean meat, 1 fat.
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