Seared Scallops with Brussles Sprouts & Bacon
I love scallops, those sweet, tender morsels from the sea. I found this recipe back in 2004 and just recently made it for the first time. It is not easy to find "dry-packed scallops". They are scallops that do not have extra liquid injected into them. I happened to find a 2 pound bag of these dry-packed beauties at Costco.
As with most recipes I made changes to this one. Instead of using multiple pans i did it using one skillet. I also cut it down to feed one person.
Since my scallops were frozen I had to thaw them out.
While the scallops were thawing I blanched the Brussels sprouts and cooked the bacon.
After they had been blanched and were cool enough to handle I halved each Brussels sprout.
They were then tossed into the skillet that the bacon had cooked in, along with some butter and sugar.
I then used to skillet for the scallops.
While the scallops were cooking I combined the bacon and Brussels sprouts.
The finished product. I did not use high enough heat so my scallops didn't get as brown as they should have.
Seared Scallops with Brussels Sprouts and Bacon
10 ozs Brussels Sprouts - I used frozen and thawed them out
3 strips (3 ozs) bacon cut crosswise into 1/2-inch pieces
1 cup low sodium chicken broth
1/4 cup plus 2 tblsp water
1-1/2 tblsp butter
pinch of sugar
12 large sea scallops (1-1/4 lbs)
2 tsp olive oil
3/4 tsp cornstarch
2 tsp fresh lemon juice - I used bottled
Blanch Brussels sprouts in boiling, salted water, uncovered for 3-4 minutes. Drain and halve.
Cook bacon in a 10-inch heavy skillet over moderate heat, turning occasionally until crisp. Transfer the bacon with a slotted spoon to a small bowl and reserve the bacon grease in another small bowl.
Add 1/4 cup broth and 1/4 cup water to skillet and bring to a simmer, scraping up any brown bits. Add butter, sugar and Brussels sprouts; simmer covered for 4 minutes. Remove lid and cook over moderately high heat, stirring occasionally until liquid is evaporated and Brussels sprouts are golden brown and tender, about 8 minutes more. Stir in bacon and remove from heat. (At this point I transferred the Brussels sprouts & bacon to a small bowl and kept them warm)
Pat scallops dry. Heat olive oil with 2 tsp bacon grease in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Then sear the scallops, turning over once until golden brown and just cooked through, 4-6 minutes. Transfer to a platter and keep warm. (I added them to the bacon and Brussels sprouts)
Pour off and discard any fat in skillet. Add remaining 3/4 cup broth and simmer, stirring and scraping up any brown bits, 1 minute. Stir cornstarch into remaining2 tsp water in a cup, then stir into sauce along with any scallop juices on plate. Simmer, stirring 1 minute then remove from heat and stir in lemon juice.
Put scallop mix on plate and spoon sauce over.
As with most recipes I made changes to this one. Instead of using multiple pans i did it using one skillet. I also cut it down to feed one person.
Since my scallops were frozen I had to thaw them out.
While the scallops were thawing I blanched the Brussels sprouts and cooked the bacon.
After they had been blanched and were cool enough to handle I halved each Brussels sprout.
They were then tossed into the skillet that the bacon had cooked in, along with some butter and sugar.
I then used to skillet for the scallops.
While the scallops were cooking I combined the bacon and Brussels sprouts.
The finished product. I did not use high enough heat so my scallops didn't get as brown as they should have.
Seared Scallops with Brussels Sprouts and Bacon
10 ozs Brussels Sprouts - I used frozen and thawed them out
3 strips (3 ozs) bacon cut crosswise into 1/2-inch pieces
1 cup low sodium chicken broth
1/4 cup plus 2 tblsp water
1-1/2 tblsp butter
pinch of sugar
12 large sea scallops (1-1/4 lbs)
2 tsp olive oil
3/4 tsp cornstarch
2 tsp fresh lemon juice - I used bottled
Blanch Brussels sprouts in boiling, salted water, uncovered for 3-4 minutes. Drain and halve.
Cook bacon in a 10-inch heavy skillet over moderate heat, turning occasionally until crisp. Transfer the bacon with a slotted spoon to a small bowl and reserve the bacon grease in another small bowl.
Add 1/4 cup broth and 1/4 cup water to skillet and bring to a simmer, scraping up any brown bits. Add butter, sugar and Brussels sprouts; simmer covered for 4 minutes. Remove lid and cook over moderately high heat, stirring occasionally until liquid is evaporated and Brussels sprouts are golden brown and tender, about 8 minutes more. Stir in bacon and remove from heat. (At this point I transferred the Brussels sprouts & bacon to a small bowl and kept them warm)
Pat scallops dry. Heat olive oil with 2 tsp bacon grease in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Then sear the scallops, turning over once until golden brown and just cooked through, 4-6 minutes. Transfer to a platter and keep warm. (I added them to the bacon and Brussels sprouts)
Pour off and discard any fat in skillet. Add remaining 3/4 cup broth and simmer, stirring and scraping up any brown bits, 1 minute. Stir cornstarch into remaining2 tsp water in a cup, then stir into sauce along with any scallop juices on plate. Simmer, stirring 1 minute then remove from heat and stir in lemon juice.
Put scallop mix on plate and spoon sauce over.
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