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Seafood

Seared Scallops with Pancetta and Brussels Sprouts

Seared Scallops with Pancetta and Brussels Sprouts

A super simple brussels sprout and shallot has served with seared scallops. It comes together with a single skillet in about 20 minutes. [Photographs: Yasmin Fahr]

Note: You can use bacon in lieu of the pancetta if you prefer or have difficulty finding pancetta.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Seared Scallops with Pancetta and Brussels Sprouts

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About This Recipe

Yield:Serves 4
Active time:20 minutes
Total time:20 minutes
This recipe appears in: One-Pot Wonders: Seared Scallops With Pancetta and Brussels Sprouts
Rated:

Ingredients

  • 2 tablespoons olive oil, divided
  • ¼ pound pancetta, cut into ½-inch cubes
  • 1 medium shallot, thinly sliced (about 1/4 cup)
  • 1 pound brussels sprouts, roughly chopped or shredded with a mandoline (about 6 cups)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon unsalted butter
  • 12 large scallops

Procedures

  1. 1

    Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Add pancetta and cook, stirring, until most of the fat is rendered and it begins to crisp, about 2 minutes. Add shallots and brussels sprouts, season with salt and pepper, and cook, stirring, until browned, about six minutes. Stir in vinegar, scraping up any brown bits, then transfer to a plate and set aside. Wipe out skillet with a paper towel.

  2. 2

    Pat the scallops dry and season generously with salt and pepper. Return skillet to medium-high heat and add butter. Heat until foaming subsisdes, then add the scallops and allow to cook without moving until golden brown on first side, 2 to 3 minutes. Flip, return the brussels sprouts mixture to warm through and continue cooking until scallops are barely cooked through, about 2 minutes longer. Serve immediately.

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