Wednesday, February 10, 2010

Seared Scallops and Brussels Sprouts Hash with Bacon and Caramelized Shallots

I know there are Brussels sprouts sceptics out there, but I think I have a recipe to change your mind!

One of my favorite Brussels sprouts preparations is this one I found a couple of years ago at Epicurious. Last night, I decided to take it to new heights with some crispy bacon and seared scallops.

Brussels sprouts are a perfect, hearty, mid-winter vegetable and the seared scallops satisfied our desire to try and eat healthy during the week. I don't think my husband ever had a Brussels sprout until we were married. I have turned him into a Brussels sprouts lover ;) He enjoyed everything about this dish!

Good food to satisfy the soul on a winter storm night.

Brussels Sprouts Hash with Bacon and Caramelized Shallots
Based on a Molly Stevens recipe, Bon Appetit, 2007
Printable Recipe

Serves 2 -4 (serves two in our home)

1 pound brussels sprouts, outer leaves trimmed
8 shallots
4 thick slices of bacon (optional)
4 tablespoons butter, divided
Kosher salt
1-1/2 tablespoons apple cider vinegar
1 tablespoon sugar
2 tablespoons extra-virgin olive oil
1/2 cup water

Cut bacon crosswise into 1/2 inch pieces.

Thinly slice shallots crosswise.

Halve brussels sprouts lengthwise. Cut lengthwise into thin slices.

Fry bacon in a large, heavy skillet until crisp. Remove bacon with a slotted spoon and place on a paper-towel-lined plate. Remove bacon fat from skillet and reserve for sautéing scallops, if making to use with this recipe.

Melt 2 tablespoons butter in large skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minute. Remove and set aside. Wipe out skillet with paper toweling.

Heat olive oil in the same skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1/2 cup water and 2 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots and bacon. Adjust seasonings, if necessary. Serve with sautéed scallops, if desired.

Seared Scallops
Printable Recipe

Serves 2

6-8 large sea scallops, rinsed and patted very dry with paper toweling and seasoned with freshly ground pepper
1-2 tablespoons reserved bacon fat from Brussels sprouts recipe above.
If you prefer not to use bacon fat, you can use olive oil or butter.
1/2 cup white wine

In a large, heavy skillet (cast iron works best), heat the bacon fat over moderately-high heat. When skillet is hot but not smoking, sear scallops, turning over once, until golden brown and just cooked through, approximately 2-3 minutes for each side.

Remove from skillet and cover loosely with foil.

Pour off most of bacon fat from skillet and add white wine and reduce until only about 1/8 cup of liquid remains. Pour over scallops, sprinkle scallops with a little sea salt and serve with Brussels Sprouts Hash, if desired.

23 comments:

  1. Scallops are one of my very favorite forms of seafood! Mmmmmm. The brussel sprout hash looks wonderful too-your pictures are fabulous!
    xoxo Pattie

    ReplyDelete
  2. Oh my! That looks and sounds delicious.

    ReplyDelete
  3. ciao Susan!!! le foto esprimono tutta la delizia di questo magnifico piatto!! baci!!
    ciaoooooooooooo

    ReplyDelete
  4. You don't have to change my mind about Brussels sprouts, I already love them...and scallops! Beautiful photos, Susan.

    ReplyDelete
  5. Looks amazing with the scallops! Sprouts grow on you. I love them now. I simply stir fry them with oyster sauce for a quick fix.

    ReplyDelete
  6. Great color combo too..We love both scallops AND brussel sprouts..I think you taught me these once? :) I love that recipe!

    ReplyDelete
  7. I have never called brussels sprouts a favorite vegetable but your photos and recipes make me want to try them again :) The whole meal looks and sounds fantastic.

    ReplyDelete
  8. We love Brussel Sprouts (oddities that we are, lol) and many times I make them hash style with bacon or browned butter (isn't everything better with bacon or browned butter)....YUM!! That said, I have never been a scallops fan. I'm not sure why, I love most seafood but not them :)

    Blessings!
    Gail

    ReplyDelete
  9. I do love brussel sprouts as well and this treatment just sounds perfect. It looks so cold outside your window- bundle up!

    ReplyDelete
  10. This dish looks so good! My husband does not like brussel sprouts, but this recipe might change his mind because he loves scallops!

    ReplyDelete
  11. Great looking dinner, Susan ... My husband likes brussel sprouts, but I wouldn't eat them until I made this recipe a couple of years ago. Now it's a regular in our cycle of side dishes. We have scallops at least twice a month and never thought of serving the two together. Sounds tasty ...

    ReplyDelete
  12. Brussel sprout hash is brilliant with scallops... like lobster and cabbage... but sprouts are better.. great recipe!!!!

    ReplyDelete
  13. You don't have to convince me, I love Brussel Sprouts! We have them at least once a week roasted with radishes, carrots and sometimes potatoes too. One of our favorite dishes!

    My Mom makes a dish just like this but she uses cabbage in place of the Brussel Sprouts. She always called it Wilted Cabbage.

    ReplyDelete
  14. Scallops I could have once a week and never get tired of them..sprouts on the other hand is open for debate!!
    Looks delicious!

    ReplyDelete
  15. Big sprout fan here! My hubby won't eat scallops, but I might just have to dine on scallops alone when he is away on a business trip. Looks wonderful Susan.

    ReplyDelete
  16. Love brussels sprouts and scallops. I will add this one to my list to try.

    The snow is beautiful!

    ReplyDelete
  17. You are preaching to the choir with this dish. I could eat Brussels sprouts every day and be quite content.

    Now the scallops on the other hand...(not such a shellfish lover...but I'm trying!)

    ReplyDelete
  18. It's funny, Mike likes almost all vegetables, but not these. But he would loved the scallops!
    Excellent pics, and we have much more snow than you..I'll send you some, cause I don't need it! :)

    ReplyDelete
  19. I so want to try scallops just once, but the scallops we get here are frozen and half the size of that...... I love the combination here.....Love brussel sprouts...

    ReplyDelete
  20. I love Brussels Sprouts! Looks fantastic with the scallops :)

    Our snow is just as pretty as yours and just as much this time! I'm not like Kathleen though, I'm still enjoying it!

    ReplyDelete
  21. This looks like a delicious combination of flavours Susan, your photos are making me very hungry lol. Kathy.

    ReplyDelete
  22. You've combined several of my favorite foods into one scrumptious dish, Susan. I've already printed out your recipe. Thanks.

    ReplyDelete
  23. Oh no !Brussels sprouts are one of my favorite, I have never try with scallops, it looks so gorgeous, and your photos, so, I don't find the worlds !!!!

    ReplyDelete

Proudly a NO CODE blog :) Because I appreciate your comments and want commenting to be easy, I refuse to add the DREADED codes. Instead, I turned off Anonymous comments due to spam. If you need to contact me regarding a recipe, please use my email address found under 'About Me' in the tool bar at the top of the page.