Seared Scallops With Glazed Brussels Sprouts
Published Feb. 13, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons fresh lime juice
- 2tablespoons maple syrup
- 1teaspoon Dijon mustard
- ½teaspoon garlic powder
- Kosher salt (Diamond Crystal) and black pepper
- 4slices bacon, sliced crosswise into thin, short strips
- 1tablespoon olive oil
- 8large sea scallops (10 to 12 ounces), preferably dry-packed
- ½pound brussels sprouts, trimmed and halved, larger ones quartered
- 3tablespoons cold unsalted butter
- 1tablespoon chopped chives, for garnish (optional)
- Crusty bread or steamed white rice, for serving
Nutritional analysis per serving (2 servings)
758 calories; 47 grams fat; 19 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 53 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 33 grams protein; 1109 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and ½ teaspoon salt. Season with pepper.
- Step 2
Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
- Step 3
Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
- Step 4
Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
- Step 5
When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
- Step 6
Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
- Step 7
Serve right from the pan if you’d like with a side of crusty bread or bowls of rice.
Private Notes
Comments
What could substitute for the bacon, which I don't eat anymore?
Good stuff. I like to roast the sprouts cut side down in the oven (10 mins. 400F) to get that charr. This accelerates the process ensuring the scallops don’t cool off because reheated scallops are over cooked scallops.
The mix of maple syrup and Dijon is delicious. Just be careful: the syrup will make the protein very dark and sometimes that can be misleading - you think it is cooked before it is cooked.
The first time I made this I thought it was too salty, but this time I was mindful of my pinches and it turned out wonderfully. Used pancetta because that was what was at hand. Doubled the sauce/glaze. I wanted more veggies, so I added halved baby bok choy to the already-charred Brussel sprouts, and after the scallops were added back in I sprinkled in some pomegranate seeds for color. The result was fantastic, taste- and look-wise.
Great sauce but overpowering for delicate scallops. So I roasted brussels cut side down in 425 oven, rendered bacon and put on rice. When rice was almost done, I made sauce and tossed roasted brussels in sauce in bacon pan, and seared scallops in a separate pan with a little of the bacon fat. I'd make this again but use shrimp or chicken in the sauce with the brussels. Three slices of bacon is PLENTY for full pound of brussels sprouts. Doubled sauce ingredients, used only 1 Tbsp butter.
We do not eat bacon and we found the recipe delicious. I only had lemons and the sauce was delicious. This recipe was quick and was made all in one pan!
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