Seared Scallops With Bacony Brussels Sprouts
Brussels sprouts and crispy bacon are a real match made in heaven—and make a lovely side dish to complement simple seared scallops. With just five main ingredients, you’ll have this no-fuss dish on the table in less than 30 minutes.
HANDS-ON TIME: 20 minutes
TOTAL TIME: 20 minutes
MAKES: 4 servings
Pull leaves from brussels sprouts; cut cores in half. Set all aside. In skillet, cook bacon over medium-high heat until golden and crisp, about 2 minutes. With slotted spoon, transfer to paper towel–lined plate. Drain all but 2 tsp fat from pan; cook brussels sprout leaves and cores and garlic, stirring occasionally, until brussels sprouts start to brown, about 5 minutes. Add ¼ cup water and half each of the salt and pepper; cook, stirring, until almost no water remains. Stir in lemon zest and lemon juice. Scrape onto platter; top with bacon. Sprinkle scallops with remaining salt and pepper. In same skillet, heat oil over medium-high heat; cook scallops, turning once, until opaque and golden brown, about 5 minutes. Serve on brussels sprout mixture. PER SERVING: about 208 cal, 22 g pro, 9 g total fat (2 g sat. fat), 12 g carb (4 g dietary fibre, 2 g sugar), 40 mg chol, 337 mg sodium, 725 mg potassium. % RDI: 6% calcium, 13% iron, 10% vit A, 127% vit C, 35% folate.