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
Serves 2 -4 (serves two in our home)
1 pound brussels sprouts, outer leaves trimmed
4 thick slices of bacon (optional)
4 tablespoons butter, divided
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.
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.