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1
Blanch Brussels sprouts in a 3- to 4-quart saucepan of boiling salted water , uncovered, 3 minutes, then drain.
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2
Cook bacon in a 10-inch heavy skillet over moderate heat, turning over occasionally, until crisp.
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3
Transfer bacon with a slotted spoon to a small bowl and reserve bacon fat in another small bowl.
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4
Add 1/4 cup broth and 1/4 cup water to skillet and bring to a simmer, scraping up any brown bits.
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5
Add butter, salt, sugar, a pinch of pepper, and Brussels sprouts and simmer, covered, 4 minutes.
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6
Remove lid and cook over moderately high heat, stirring occasionally, until all liquid is evaporated and Brussels sprouts are tender and golden brown, about 8 minutes more.
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7
Stir in bacon and remove from heat.
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8
While Brussels sprouts are browning, pat scallops dry and season with salt and pepper.
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9
Heat oil with 2 teaspoons bacon fat in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and just cooked through, 4 to 6 minutes total.
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10
Transfer to a platter as cooked and keep warm, loosely covered with foil.
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11
Pour off and discard any fat from skillet used to cook scallops.
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12
Add remaining 3/4 cup broth and simmer, stirring and scraping up any brown bits, 1 minute.
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13
Stir cornstarch into remaining 2 teaspoons water in a cup, then stir into sauce along with any scallop juices accumulated on platter.
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14
Simmer, stirring, 1 minute, then remove from heat and stir in lemon juice and salt and pepper to taste.
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15
Serve Brussels sprouts topped with scallops and sauce.
