When time trumps scal­lops’ cost

Calgary Herald - Calgary Herald New Condos - - Weekend Life - JU­LIAN ARM­STRONG

The down­side to scal­lops is they are not cheap, but in this 20-minute dish from Cana­dian Liv­ing’s lat­est cook­book, they pay their way be­cause they cook so quickly.

Din­ner in 30 Min­utes or Less from the mag­a­zine’s test kitchen (Transcon­ti­nen­tal Books, $19.95) is a gold mine of more than 90 well-tested recipes, in­clud­ing this fast, one-pan dish.

Seared scal­lops with

Brussels sprouts

Serves 4 1 le­mon 1 pound Brussels sprouts

3 or 4 slices ba­con

3 cloves garlic, chopped

1/4 cup (60 mL) wa­ter 1/4 tsp (1 mL) each salt and freshly ground pep­per 1 lb (454 g) large scal­lops (thawed if pre­vi­ously frozen), pat­ted dry

1 tbsp (15 mL) veg­etable oil

Grate le­mon rind finely, enough to make 2 tsp ((10 mL). Squeeze 1 tbsp (15 mL) of juice from le­mon. Set aside. Re­move leaves from Brussels sprouts and cut cores in half. Set aside.

Fry ba­con un­til crisp in a large, heavy fry­ing pan over medi­umhigh heat, then drain on pa­per tow­els and break into chunks. Drain all but 2 tsp (10 mL) ba­con fat from pan and heat over medium heat. (Or dis­card fat and heat equiv­a­lent veg­etable oil). Cook Brussels sprouts and garlic, stir­ring oc­ca­sion­ally, un­til sprouts start to brown, about five min­utes.

Add wa­ter to pan with half the salt and pep­per and cook, stir­ring, un­til almost all the wa­ter has evap­o­rated. Stir in le­mon zest and juice and turn mix­ture out onto a heated plat­ter. Top with ba­con and keep warm.

Sprin­kle scal­lops with re­main­ing salt and pep­per.

Heat oil in the same fry­ing pan over medium-high heat and cook scal­lops, turn­ing once, un­til opaque and golden, about five min­utes.

Ar­range on top of Brussels sprouts and ba­con mix­ture and serve.

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