Seared Scallops with Pancetta and Brussels Sprouts

Name: Seared Scallops with Pancetta and Brussels Sprouts
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil, divided; 113 grams pancetta, cut into ½-inch cubes; 2 Tbsps rice wine vinegar; 12 larges scallops; 59 milliliters medium shallot, thinly sliced (about; 1 Tbsp unsalted butter

This gluten free and primal recipe serves 4. One serving contains 238 calories, 9g of protein, and 21g of fat. A mixture of scallops, rice wine vinegar, shallot, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add pancetta and cook, stirring, until most of the fat is rendered and it begins to crisp, about 2 minutes.

Ingredients you will need

Pancetta

Add shallots and brussels sprouts, season with salt and pepper, and cook, stirring, until browned, about six minutes. Stir in vinegar, scraping up any brown bits, then transfer to a plate and set aside. Wipe out skillet with a paper towel.

Ingredients you will need

Brussels Sprouts

Salt And Pepper

Shallot

Vinegar

Equipment you will use

Paper Towels

Frying Pan

Pat the scallops dry and season generously with salt and pepper. Return skillet to medium-high heat and add butter.

Ingredients you will need

Salt And Pepper

Scallops

Butter

Equipment you will use

Frying Pan

Heat until foaming subsisdes, then add the scallops and allow to cook without moving until golden brown on first side, 2 to 3 minutes. Flip, return the brussels sprouts mixture to warm through and continue cooking until scallops are barely cooked through, about 2 minutes longer.

Ingredients you will need

Brussels Sprouts

Scallops

Serve immediately.

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

4servings

Kosher salt and freshly ground black pepper 2Tbsps

olive oil, divided 113grams

pancetta, cut into ½-inch cubes 2Tbsps

rice wine vinegar 12larges

scallops 59milliliters

medium shallot, thinly sliced (about 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 Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.