Seared Scallops with Brussels Sprouts and Bacon

Ingredients for Seared Scallops with Brussels Sprouts and Bacon

• 275g Brussels sprouts, trimmed and halved lengthwise

• 3 bacon slices (90g), cut crosswise into 1/2-inch pieces

• Caldo de pollo bajo en sodio de 240 ml

• 60ml plus 2 teaspoons water

• 1 1/2 cucharadas de mantequilla sin sal

• 1/4 cucharadita de sal

• Pizca de azúcar

• 12 large sea scallops (575g), tough muscle removed from side of each if necessary

• 2 cucharaditas de aceite de oliva

• 3/4 teaspoons cornflour

• 2 cucharaditas de jugo de limón fresco

How to make Seared Scallops with Brussels Sprouts and Bacon

Blanch Brussels sprouts in a 3- to 4-quart saucepan of boiling salted water , uncovered, 3 minutes, then drain.

Cook bacon in a 10-inch heavy skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon with a slotted spoon to a small bowl and reserve bacon fat in another small bowl.

Add 60ml broth and 60ml water to skillet and bring to a simmer, scraping up any brown bits. Add butter, salt, sugar, a pinch of pepper, and Brussels sprouts and simmer, covered, 4 minutes. Remove lid and cook over moderately high heat, stirring occasionally, until all liquid is evaporated and Brussels sprouts are tender and golden brown, about 8 minutes more. Stir in bacon and remove from heat.

While Brussels sprouts are browning, pat scallops dry and season with salt and pepper. Heat oil with 2 teaspoons bacon fat in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and just cooked through, 4 to 6 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil.

Pour off and discard any fat from skillet used to cook scallops. Add remaining 180ml broth and simmer, stirring and scraping up any brown bits, 1 minute. Stir cornflour into remaining 2 teaspoons water in a cup, then stir into sauce along with any scallop juices accumulated on platter. Simmer, stirring, 1 minute, then remove from heat and stir in lemon juice and salt and pepper to taste.

Serve Brussels sprouts topped with scallops and sauce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.