Scallops with Brussels Sprouts Recipe

Name: Scallops with Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup creme fraiche; 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

Servings: persons

1/4 cup creme fraiche
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

1
In a small bowl, whisk the creme fraiche with the finely grated lemon zest, fresh lemon juice, snipped chives and 1 tablespoon of the olive oil.
2
Season the lemon-chive creme fraiche with salt and pepper.
3
In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
4
Generously season the scallops with salt and pepper and add them to the skillet.
5
Cook the scallops over moderately high heat, turning once, until they are golden and just cooked through, about 5 minutes.
6
Transfer the scallops to a plate; tent with aluminum foil to keep warm.
7
Meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes.
8
Add the brussels sprouts and shallot and cook, stirring, until the brussels sprouts are softened but still bright green, about 2 minutes.
9
Off the heat, stir in the butter and garlic and season with salt and pepper; transfer to plates and top with the scallops.
10
Serve with the lemon-chive creme fraiche.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup creme fraiche, 1/4 teaspoon finely grated lemon zest, 1 teaspoon fresh lemon juice, 1 tablespoon snipped chives, and more.

Yes, Scallops with Brussels Sprouts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops with Brussels Sprouts

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