When time trumps scallops’ cost
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
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.