Scallops with Brussels Sprouts

Name: Scallops with Brussels Sprouts
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 227 grams brussels sprouts, thinly sliced; 1 Tbsp snipped chives; 59 milliliters crème fraîche; 1 garlic clove, minced; 1 teaspoon fresh lemon juice; 0 teaspoons finely grated lemon zest; 3 Tbsps extra-virgin olive oil; 57 grams thin slices pancetta (about; 2 servings Salt and freshly ground pepper; 340 grams jumbo scallops (about; 1 shallot, thinly sliced; 1 Tbsp unsalted butter

You can never have too many main course recipes, so give Scallops with Brussels Sprouts a try. One serving contains 588 calories, 29g of protein, and 45g of fat. This recipe serves 2. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 25 minutes. Head to the store and pick up olive oil, chives, garlic clove, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

In a small bowl, whisk the crme frache with the finely grated lemon zest, fresh lemon juice, snipped chives and 1 tablespoon of the olive oil. Season the lemon-chive crme frache with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Lemon Zest

Olive Oil

Chives

Lemon

Equipment you will use

Whisk

Bowl

In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Generously season the scallops with salt and pepper and add them to the skillet. Cook the scallops over moderately high heat, turning once, until they are golden and just cooked through, about 5 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Scallops

Equipment you will use

Frying Pan

Transfer the scallops to a plate; tent with aluminum foil to keep warm.

Ingredients you will need

Scallops

Equipment you will use

Aluminum Foil

Meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes.

Ingredients you will need

Pancetta

Equipment you will use

Frying Pan

Add the brussels sprouts and shallot and cook, stirring, until the brussels sprouts are softened but still bright green, about 2 minutes. Off the heat, stir in the butter and garlic and season with salt and pepper; transfer to plates and top with the scallops.

Ingredients you will need

Brussels Sprouts

Salt And Pepper

Scallops

Shallot

Butter

Garlic

Serve with the lemon-chive crme frache.

Ingredients you will need

Chives

Lemon

Equipment

Ingredients

Servings:

227grams

brussels sprouts, thinly sliced 1Tbsp

snipped chives 59milliliters

crème fraîche 1

garlic clove, minced 1teaspoon

fresh lemon juice 0teaspoons

finely grated lemon zest 3Tbsps

extra-virgin olive oil 57grams

thin slices pancetta (about 2servings

Salt and freshly ground pepper 340grams

jumbo scallops (about 1

shallot, thinly sliced 1Tbsp

unsalted butter

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.