These seared scallops with brussels sprouts and pancetta are the perfect entree when you have friends over. The combination of flavours is to die for: seared scallops in butter, crispy brussels sprouts and salty pancetta. A winning combination!
Crispy Brussels Sprouts
We hope you love brussels sprouts as much as we do! We use 2 different techniques for this recipe:
- Shredded brussels sprouts: finely chopped with a knife or a mandolin. We roast them in a pan with pancetta.
- Brussels sprouts chips: a crispy topping for a wonderful dish. We use brussels sprouts petals that we roast in the oven with olive oil… to make some chips!
How to Cook Scallops?
I feel like people are often intimidated with cooking scallops. You just have to try it once, and you’ll see how simple it is! Here are some easy steps to follow:
- With a paper towel, remove any excess of water.
- Remove the muscle from each scallop. It’s the little rectangular tag of tissue on the side of the scallop.
- Then, make sure to season the scallops well.
- Ideally use a cast-iron pan. Add butter as well as olive oil. Make sure the pan is really hot before adding the scallops. That way you’ll get a crispy skin.
- In a pan, cook the scallop on one side for about 2 minutes. Don’t toss them! Wait for 2 minutes. Cook it 2 more minutes on the other side, without touching.
Portions
- As an entree: This recipe calls for 4 portions as an entree. My X and X will go well as a main dish after this entree for a killer supper.
- As a main dish: You can also eat it as a main dish. This recipe will yield for 2 portions. Pair it with a good glass of white wine like Sauvignon Blanc.
Other Fancy Dinners to Try :
Seared Scallops With Brussels Sprouts and Pancetta
4
servings20
minutes20
minutes40
minutesThese seared scallops with brussels sprouts and pancetta are the perfect entree when you have friends over. The combination of flavours is to die for: seared scallops in butter, crispy brussels sprouts and salty pancetta. A winning combination!
Ingredients
Scallops: 12 big scallops or 20 smaller ones
Brussel Sprouts : one bag of 454g (3 to 4 cups)
Pancetta : 125g, diced
Lemon : Zest of 1 lemon
Unsalted butter : 2 tbsp
Olive oil : 1 ½ tbsp
Instructions
- Take the scallops out of the fridge. Remove scallop muscle on each scallop. Set aside.
- Preheat the oven to 400 degrees F.
- Prepare the brussels sprouts chips. Cut the base of each brussel sprout and remove the petals. Repeat in order to have +/- 20 petals.
- In a small bowl, add petals, ½ tbsp. of olive oil, salt and pepper. Mix well.
- On a baking sheet, lay down the brussel sprouts petals and cook for 5-7 minutes. Watch them closely, you don’t want them to burn.
- With the remaining brussel sprouts, cut them in half and finely shred them.
- In a pan over medium heat, cook the pancetta for 3-4 minutes. Add shredded brussel sprouts and cook for another 4-5 minutes. Add pepper.
- Cook the scallops. Season well both sides. In a cast-iron on high heat, add 2 tablespoons of butter and 1 tablespoon of olive oil. Cook them on one side for about 2 minutes. Don’t toss them! Wait for 2 minutes. Cook them 2 more minutes on the other side, without touching.
- Serve the shredded brussels sprouts mixture on a plate. Add 3 scallops for each plate. Garnish with brussels sprouts chips and lemon zest.
Pingback: Grilled Lamb Chops with Salsa | Dash of Honey
Pingback: Fancy Beet Risotto With Goat Cheese | Dash of Honey