Seared Scallops with Bacony Brussels Sprouts

Seared Scallops with Bacony Brussels Sprouts image Author: Canadian Living Credits: Seared Scallops with Bacony Brussels Sprouts image

Brussels sprouts and crispy bacon are a real match made in heaven – and a?lovely side dish to complement simple seared scallops.

  • Portion size 4 servings

Ingredients

  • 1 lemon
  • 450 g Brussels sprouts trimmed
  • 3 bacon chopped
  • 3 cloves garlic chopped
  • 1 pkg frozen jumbo scallops thawed

Method

Finely grate lemon rind to make 2 tsp zest; juice lemon to make 1 tbsp juice.Set aside.

Pull leaves from brussels sprouts; cut cores in half. Set all aside.

In skillet, cook bacon over medium-high heat until golden and crisp, about 2 minutes. With slotted spoon, transfer to paper towel–lined plate. Drain all but 2 tsp fat from pan; cook brussels sprouts and garlic, stirring occasionally, until brussels sprouts start to brown, about 5 minutes. Add ? cup water and pinch each salt and pepper; cook, stirring, until almost no water remains. Stir in lemon zest and juice. Scrape onto platter; top with bacon.

Sprinkle scallops with pinch each salt and pepper. In same skillet, heat 1 tbsp vegetable oil over medium-high heat; cook scallops, turning once, until opaque inside and golden brown, about 5 minutes. Serve on brussels sprouts mixture.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 337 mg
  • Sugars 2 g
  • Protein 22 g
  • Calories 208.0
  • Total fat 9 g
  • Potassium 725 mg
  • Cholesterol 40 mg
  • Saturated fat 2 g
  • Total carbohydrate 12 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 127.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Seared Scallops with Bacony Brussels Sprouts

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