Tested till perfect Seared Scallops with Bacony Brussels Sprouts
Seared Scallops with Bacony Brussels Sprouts
Photography by Jeff Coulson/TC Media

Seared Scallops with Bacony Brussels Sprouts

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

By The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe4 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 servings


  • 1 1lemonlemons
  • 450 g 450gBrussels sproutBrussels sprouts, trimmed
  • 3 3slices bacon, chopped
  • 3 3cloves garlic, chopped
  • 1 pkg 1pkg(400 g) frozen jumbo scallops, thawed
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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 Information per serving: about

cal 208 pro 22g total fat 9g sat. fat 2g
carb 12g dietary fibre 4g sugar 2g chol 40mg
sodium 337mg potassium 725mg


calcium 6 iron 13 vit A 10 vit C 127
folate 35
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