Monday, March 31, 2008

Seared Scallops with Brussels Sprouts and Bacon

OH MY GOSH!!! I just found a new favorite dish....so far! haha I love almost all food! This was soooooooo yummy!!! I would make it again and again! Don't know if anyone else in my family would like it, but that's tough beans for them! I could have eaten the whole thing by myself!!!


(Remember...I try to use less fats in my cooking!)


Seared Scallops with Brussels Sprouts and Bacon

10 oz. Brussels Sprouts, trimmed and halved lengthwise
3 bacon slices, cut crosswise into 1/2-inch pieces (I used turkey bacon)
1 1/2 cups low-sodium chicken broth
1 1/2 tablespoons unsalted butter (I used Promise tub butter for cooking)
1/4 teaspoon salt (I used a little bit of a sea salt with garlic grinder)
Pinch of sugar (I used Splenda)
12 large sea scallops (1 1/4 lb.), tough muscle removed from side of each if necessary
2 teaspoons olive oil
1 teaspoon cornstarch
2 teaspoons fresh lemon juice

Blanch Brussels Sprouts in a 3 - 4 quart saucepan of boiling water, uncovered for 3 minutes then drain.

Cook bacon in a 10" heavy skillet over medium heat, stirring occasionally, until crisp.

Transfer bacon with a slotted spoon to a small bowl and reserve bacon fat in another small bowl.

Add 1/2 cup chicken broth to the skillet and bring to a simmer, scraping up any bacon bits.

Add butter, salt, sugar, a pinch of pepper and the Brussels Sprouts and simmer, covered, 4 minutes. Remove lid and cook over medium high heat, stirring occasionally, until all liquid is evaporated and Brussels Sprouts are tender and golden brown. Stir in bacon and remove from heat.

While Brussels sprouts are browning, pat scallops dry and season with salt and pepper.

Heat oil with 2 teaspoons bacon fat in a 12" heavy skillet over medium high heat until hot but not smoking. Sear Scallops, turning over once, until golden brown and just cooked through, 4 to 6 minutes total. Transfer to a platter as cooked and keep warm by loosely covering with foil.

Pour off and discard any fat from the skillet used to cook scallops.

Add remaining 1 cup chicken broth and simmer, stirring and scraping up any brown bits, 1 minute. Stir cornstarch with about 2 teaspoons water in a cup, then stir into sauce along with scallop juices accumulated on platter. Simmer, stirring for 1 minute. Remove from heat and stir in lemon juice and salt and pepper.

Serve Brussels sprouts topped with scallops and sauce.

Serves 4

1 comment:

The Jensen's! said...

Looks like it turned out really yummy. Wish I could have stayed to try it but as it turns out I should have. Alice June never showed up! I wolfed down a yucky hot dog instead. Boo!

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