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
-
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.
-
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.
