Seared Scallops with Brussels Sprouts and Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If they are available, purchase dry-packed scallops, which exude less liquid. Ingredients:
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 |
Directions:
1. Blanch Brussels sprouts in a 3- to 4-quart saucepan of boiling salted water , uncovered, 3 minutes, then drain.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve Brussels sprouts topped with scallops and sauce.
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