Seared Scallops with Pancetta and Brussels Sprouts


Dinner, Main Dish, Seafood


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 (about 6 cups)

Kosher salt and freshly ground black pepper

2 tablespoons rice wine vinegar

1 tablespoon unsalted butter

12 large scallops


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. 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 was decent. If making just for me and Leif again, half the brussels sprouts. But we both liked it, but wouldn't eat it all the time.