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

Prep time 20 minutes
Total time 20 minutes
Portion size 4 servings

Ingredients
1 lemon
450 g Brussels sprouts, trimmed
3 slices bacon, chopped
3 cloves garlic, chopped
1 pkg (400 g) frozen jumbo scallops, thawed

Preparation
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 ¼ 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 
%RDI:
calcium 6 iron 13 vit A 10 vit C 127
folate 35
http://www.canadianliving.com/food/seared_scallops_with_bacony_brussels_sprouts.php