Seared Scallops on Shaved...Seared Scallops on Shaved Brussels Sprouts and Crispy Pancetta

If you have approximately 40 minutes to spend in the kitchen, Seared Scallops on Shaved Brussels Sprouts and Crispy Pancetta might be an amazing gluten free recipe to try. For $3.88 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This main course has 481 calories, 14g of protein, and 36g of fat per serving. This recipe serves 2. This recipe from ww38.insockmonkeyslippers.com requires lemon juice, thickly pancetta, canolan oil, and thyme. 5150 people have tried and liked this recipe. Overall, this recipe earns a super spoonacular score of 81%. Users who liked this recipe also liked Roasted Brussels Sprouts With Red Onions and Pancetta, Roasted Brussels Sprouts with glazed pancettan and pecans, and Seared Wild Sea Scallops With Garbanzo Beans and Barley.

Ingredients

Cooking Instructions

1. 01

   With a knife, dice the pancetta. Next, peel and thinly slice shallots.

2. 02

   Heat a sauté pan over medium heat and add the pancetta. Once the fat begins to render from the pancetta, add the shallots and sauté until the pancetta is crispy and the shallots are translucent and tender.While the pancetta is sautéing, shred the Brussels sprouts by thinly slicing the sprouts with a knife from the top to the base. Once the pancetta and shallots are cooked, add the shredded Brussels sprouts and lemon juice and sauté for 5 minutes until tender but still vibrant green. Taste and add salt and pepper if needed.

3. 03

   Remove from heat.With a paper towel, pat dry the scallops. This will allow the scallops to have a nice golden sear. Season the scallops with a generous pinch of salt and pepper.

4. 04

   Heat oil over high heat in a sauté pan or cast iron. Once the oil is hot and slightly smoking, add scallops and sear for 3 to 4 minutes a side until golden. Tip: Use a timer to avoid over cooking.

5. 05

   Remove the scallops to a plate.Reduce heat to medium and add wine. Simmer the wine until it reduces to 1 tablespoon, about 5 minutes.

6. 06

   Add thyme and butter, one tablespoon at a time while whisking. Once the butter has melted and incorporated into the wine, remove from heat.To serve: Spoon Brussels sprouts and pancetta on a plate and place scallops, 3 per serving, on top.

7. 07

   Pour the pan sauce over the scallops and serve.

8. 08

   Serve with crusty bread. Wine pairing: French Sauvignon Blanc or Pinot Blanc.