Seared Scallops With Pancetta and Brussels Sprouts

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Pancetta

  Deli Italian Specialties - Wegmans

  4 oz or 113g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Brussels sprouts

  Raw

  1 lb or 453g

• Salt

  Table

  ½ dash or 0.2g

• Pepper

  Spices, black

  2 dash or 0.2g

• Rice wine vinegar

  2 tbsp or 30g

• Butter

  Unsalted

  1 tbsp or 14g

• Scallop

  Mollusks, mixed species, cooked, breaded and fried

  12 large or 186g

• Scallop

  Mollusks, mixed species, raw

  16 oz or 454g

Directions

1. Heat 1 tablespoon of 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 6 minutes. Stir in vinegar, scraping up any brown bits, then transfer to a plate and set aside. Wipe out the skillet with a paper towel.
2. Pat the scallops dry and season generously with salt and pepper. Return the skillet to medium-high heat and add butter. Heat until the foaming subsides, then add the scallops and allow to cook without moving until golden brown on the 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.

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