Seared Scallops With Pancetta and Brussels Sprouts Recipe
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Prep Time
5m
Cook Time
15m
Total Time
20m
This seared scallops recipe is a flavorful combination of tender scallops, salty pancetta, and earthy Brussels sprouts. The dish is brought together with the zesty flavor of shallots and the tang of rice wine vinegar, creating a perfect balance of flavors and textures.
Recipe Options
Ingredients
Servings:
4
Scale:
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Steps
1
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Add pancetta and cook, stirring, until most of the fat is rendered and it begins to crisp, about 2 minutes. Add shallots and Brussels sprouts, season with salt and pepper, and cook, stirring, until browned, about 6 minutes. Stir in vinegar, scraping up any brown bits, then transfer to a plate and set aside. Wipe out skillet with a paper towel.
2
Pat the scallops dry and season generously with salt and pepper. Return skillet to medium-high heat and add butter. 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. Serve immediately.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories478kcal
-
Fat28g
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Saturated Fat9g
-
Carbohydrates20g
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Fiber6g
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Sugar4g
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Protein33g
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Cholesterol93mg
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Sodium405mg
Percent Daily Values are based on a 2,000 calorie diet.