Brussels sprouts and crispy bacon are a real match made in heaven – and a lovely side dish to complement simple seared scallops.
Ingredients
1 tbsp
Lemon juice
2 tsp
Lemon peel (zest)
450 gm
Brussels sprouts
(trimmed)
3 medium slice
Bacon
(chopped)
3 clove(s)
Garlic
(chopped)
908 gm
Scallop, raw
(or 1 package frozen)
1 tbsp
Vegetable oil
Instructions
Finely grate lemon rind to make 2 tsp zest; juice lemon to make 1 tbsp juice. Set aside.
Pull leaves from brussels sprouts; cut cores in half. Set aside.
In skillet, cook bacon over medium-high heat until golden and crisp, about 2 minutes. With slotted spoon, transfer to paper towel–lined plate. Drain all but 2 tsp from pan.
Add brussels sprouts and garlic to this pan and cook, stirring occasionally, until brussels sprouts start to brown, about 5 minutes.
Add 1/2 cup water and 1 pinch each salt and pepper; cook, stirring, until almost no water remains.
Stir in lemon zest and juice. Scrape onto serving platter; top with bacon.
To cook scallops, sprinkle them with 1 pinch each salt and pepper.
In same skillet that was used to cook brussels sprouts, heat 1 tbsp vegetable oil over medium-high heat; add scallops and cook, turning once, until opaque inside and golden brown, about 5 minutes.
