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.

Canadian Living - Quick & Easy - - FISH & SEAFOOD -

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.

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