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

• 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


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:

Calories 193 Fat 11 g Sodium 1,070 mg

Carbohydrates 10 g Saturated fat 4 g Calcium 81 mg

Protein 15 g Trans fat 0 g Dietary fiber 2 g

Diabetic exchanges per serving: 2 vegetable, 1½ lean meat, 1 fat.