Seared Scallops with Pancetta and Brussels Sprouts

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 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 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

Procedures

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.

Smashed Green Beans and Potatoes with Pancetta

Ingredients

serves serves 6, active time 20 minutes, total time 45 minutes

• 1 pound (455 g) medium-size yellow potatoes, such as Yukon Gold, peeled and cut in half crosswise
• 1 pound (455 g) fresh young green beans, ends trimmed
• 4 ounces (115 g) pancetta, diced
• 1/3 cup (75 ml) good-quality extra-virgin olive oil, plus more for drizzling
• Fine sea salt
• Freshly ground black pepper

Procedures

1. Put the potatoes and green beans in a large pot and fill with cold water to cover. Set the pot over high heat and salt generously. Bring the water to a boil and reduce the heat to medium-high to maintain a lively (but not violent) simmer. Boil the vegetables until they are very tender, about 25 minutes.
   
2. While the potatoes and green beans are cooking, place the pancetta in a medium skillet (I use a well-seasoned cast-iron skillet) and set over medium heat. Sauté the pancetta, turning it frequently, for about 10 minutes, until it has rendered some of its fat and has just begun to crisp and turn brown. Remove from the heat and cover to keep warm.
   
3. When the vegetables are tender, drain them in a colander. Return them to the pot and slowly drizzle in the olive oil. Use a potato masher to mash the potatoes and green beans together as you drizzle. What you’re aiming for is a somewhat lumpy, textured mash—no need to purée completely.
   
4. With a spatula or wooden spoon, scrape the pancetta and drippings into the pot and stir to combine with the potato-bean mash. Season with salt and pepper.
   
5. Spoon the mixture into a serving bowl and drizzle with a little more olive oil if you like. Serve warm or at room temperature.