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SCALLOPS & BRUSSELS SPROUTS & BACON

l0 oz. brussels sprouts, trimmed and halved lengthwise
3 slices bacon cut crosswise into l/2″ pieces
lk cup chicken broth
l/4 cup plus 2 tsp. water
l-l/2 tbspss. butter
l/4 tsp. salt
pinch of sugar
l2 large sea scallops (l-l/4 lbs.)
2 tsp. olive oil
3/4 tsp. cornstarch
2 tsp. lemon juice
vBlanch brussel sprouts in 3/4 qts. boiling salted water uncovered 3 mins, then drain. Cook bacon in l0″ heavy skillet over mod heat turning over occasionally until crisp. Transfer bacon to small bowl and reserve b acon fat in another small bowl. Add l/4 cup broth and l/4 cup water to skillet and bring to a simmer scraping up any brown bits. Add butter, salt, sugar, a pinch of pepper and sprouts and simmer covered 4 mins. Remove lid and cook over mod high heat stirring until allliquid is evaporaated and sprouts are tender and golden brown about 8 mins more. Stir in b acon and remove from heat. While sprouts are browning pat scallops dry and season with s&p. Heat oil with 2 tsp. bacon fat in l2″ skillet ov er mod high heat until hot but not smlking then sear scallops turning over once until golden brown and just cooked through, 4 to 6 mins. total. Transfer to platter as cooked and keep warm loosely covered with foil. Pour off and discard any fat from skillet used to cook scallops. Add remaining 3/4 cup broth and simmer stirring and scraping up any brown bits, l min. Stir cornstarch into remaining 2 tsp. water in a cup then stir into sauce along with any scallop uui es accumulated on platter. Simmer stirring l min. then remove from heat and stir in lemon juice and s&p to taste. Serve sprouts topoped with scallops and sauce.
Serves 4 Gourmet Oct. 2003

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https://recipes.connorbowen.com/recipe/scallops-brussels-sprouts-bacon/