Seared Scallops With Pancetta And Brussels Sprouts Food

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS

Steps:

• In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
• Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
• Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
• Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
• When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
• Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
• Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

SEARED SCALLOPS WITH ROASTED BRUSSELS SPROUTS AND HAZELNUT VINAIGRETTE

Steps:

• Preheat oven to 450 degrees. Heat a rimmed baking sheet in oven for 15 minutes. Meanwhile, toss brussels sprouts with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread onto heated baking sheet, and roast, stirring occasionally, until golden brown and crisp in spots, 12 to 15 minutes.
• Heat a large nonstick skillet over medium-high heat. Add remaining tablespoon oil and the scallops. Season with salt, and sear for 4 minutes. Flip scallops, season with salt, and cook until opaque, about 3 minutes. Serve brussels sprouts and scallops drizzled with Hazelnut Vinaigrette. Garnish with hazelnuts.

SEARED SCALLOPS WITH PANCETTA AND BRUSSELS SPROUTS

Steps:

• 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.

SCALLOPS WITH BRUSSELS SPROUTS

Steps:

• In a small bowl, whisk the creme fraiche with the finely grated lemon zest, fresh lemon juice, snipped chives and 1 tablespoon of the olive oil.
• Season the lemon-chive creme fraiche with salt and pepper.
• In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
• Generously season the scallops with salt and pepper and add them to the skillet.
• Cook the scallops over moderately high heat, turning once, until they are golden and just cooked through, about 5 minutes.
• Transfer the scallops to a plate; tent with aluminum foil to keep warm.
• Meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes.
• Add the brussels sprouts and shallot and cook, stirring, until the brussels sprouts are softened but still bright green, about 2 minutes.
• Off the heat, stir in the butter and garlic and season with salt and pepper; transfer to plates and top with the scallops.
• Serve with the lemon-chive creme fraiche & Lush white: 2004 Tablas Creek Cotes de Tablas Blanc.
• Enjoy!