Seared Scallops With Pancetta and Brussels Sprouts Recipe

• servings: 4 servings
• total time: 20 minutes

Ingredients

2 tablespoons olive oil, divided

1/4 pound pancetta, cut into 1/2-inch cubes

1 medium shallot, thinly sliced (about 1/4 cup)

1 pound Brussels sprouts, roughly chopped or shredded with a mandoline (about 6 cups)

Kosher salt and freshly ground black pepper

2 tablespoons rice wine vinegar

1 tablespoon unsalted butter

12 large scallops

Directions

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Add pancetta and cook, stirring, until most of the fat is rendered and it begins to crisp, about 2 minutes. Add shallots and Brussels sprouts, season with salt and pepper, and cook, stirring, until browned, about six minutes. Stir in vinegar, scraping up any brown bits, then transfer to a plate and set aside. Wipe out skillet with a paper towel.

Pat the scallops dry and season generously with salt and pepper. Return skillet to medium-high heat and add butter. Heat until foaming subsisdes, then add the scallops and allow to cook without moving until golden brown on first side, 2 to 3 minutes. Flip, return the Brussels sprouts mixture to warm through and continue cooking until scallops are barely cooked through, about 2 minutes longer. Serve immediately. This Recipe Appears In One-Pot Wonders: Seared Scallops With Pancetta and Brussels Sprouts

Nutrition

• Serving Size: Serves 4
• Calories: 390 kcal
• Total Fat: 23 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 75 mg
• Sodium: 1198 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 31 g