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This dish will make even those who turn up their noses at the mention of Brussels sprouts eat up and ask forScallops With Brussels Sprouts more!   It's simple, quick to make and very delicious.

The combination of the pancetta and Brussels sprouts is amazing and the seared scallops make it divine.





Recipe By     : Sitara
Serving Size  : 6    Preparation Time :0:30
Categories:    Luncheon        Main Dishes
                                 Seafood

  Amount  Measure       Ingredient -- Preparation Method
    --------   ------------       --------------------------------
     1/2         cup              creme fraiche
     1/2      teaspoon       lemon zest -- finely grated
      2        teaspoons     fresh lemon juice
      2       tablespoons   chives -- chopped (or use green onion tops)
     1/3        cup               extra virgin olive oil
     24        large             scallops
     12       slices             pancetta
     1         pound             Brussels sprouts -- thinly sliced across
     2       medium           shallot -- thinly sliced
     2      tablespoons    butter
     2      cloves              garlic -- minced

1.  Whisk creme fraiche with lemon zest, lemon juice, chives and  half of the olive oil.  Season with salt and pepper.  Chill till needed.

2.  Cook pancetta over moderately high heat till brown and crisp.  Drain on a paper towel and break into pieces.

 In  same skillet cook Brussels sprouts and shallots till Brussels sprouts are softened but still bright green.    The Brussels sprouts, when sliced thinly and sauteed this way, become sweet and tender.  Remove from heat, stir in butter and garlic and season with salt and pepper.

3.  In a heavy skillet heat the remaining olive oil till shimmering and almost smoking.  Season scallops and sear on  both sides till golden and barely cooked through.

To Plate:    In the center of your plate place some Brussels sprouts and place scallops on top drizzled with the creme fraiche.