This dish will make even those who turn up their noses at the mention of Brussels sprouts eat up and ask for 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
Amount Measure Ingredient -- Preparation Method
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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.