Note: You can use bacon in lieu of the pancetta if you prefer or have difficulty finding pancetta.
2 tablespoons olive oil, divided
1/4 pound pancetta, cut into 1/2-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
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.
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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 3g||12%|
|Total Sugars 3g|
|Vitamin C 72mg||358%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|