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1
With a knife, dice the pancetta. Next, peel and thinly slice shallots. Heat a saute pan over medium heat and add the pancetta. Once the fat begins to render from the pancetta, add the shallots and saute until the pancetta is crispy and the shallots are translucent and tender.
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2
While the pancetta is sauteing, 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 saute for 5 minutes until tender but still vibrant green. Taste and add salt and pepper if needed. Remove from heat.
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3
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. Heat oil over high heat in a saute 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. Remove the scallops to a plate.
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4
Reduce heat to medium and add wine. Simmer the wine until it reduces to 1 tablespoon, about 5 minutes. Add thyme and butter, one tablespoon at a time while whisking. Once the butter has melted and incorporated into the wine, remove from heat.
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5
To serve: Spoon Brussels sprouts and pancetta on a plate and place scallops, 3 per serving, on top. Pour the pan sauce over the scallops and serve. Serve with crusty bread. Wine pairing: French Sauvignon Blanc or Pinot Blanc.
