Friday, February 15, 2013

Scallops with Brussels Sprouts

Valentine's Day - Even though I know it is a commercial holiday, I still like to celebrate it. It is the perfect excuse to pop open the bubbly and have a nice quiet dinner with your special someone. I wanted to find a recipe that was quick, because we were not going to start cooking until the kids were down and this only took 10 minutes!!! The salty pancetta paired with the sea scallops and bitter sprouts made a balanced and delicious dish. YUM.

Scallops with Brussels Sprouts - Recipe from Food & Wine

1/4 cup crème fraîche (I forgot this, so I used greek 
yogurt and it tasted great!!)
1/4 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1 tablespoon snipped chives
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 jumbo scallops (about 3/4 pound)
6 thin slices pancetta (about 2 ounces)
1/2 pound brussels sprouts, thinly sliced
1 shallot, thinly sliced
1 tablespoon unsalted butter
1 garlic clove, minced

In a small bowl, whisk the crème fraîche with the finely grated lemon zest, fresh lemon juice, snipped chives and 1 tablespoon of the olive oil. Season the lemon-chive crème fraîche with salt and pepper.
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. Transfer the scallops to a plate; tent with aluminum foil to keep warm.
Meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes. 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. Serve with the lemon-chive crème fraîche.

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