I know there are Brussels sprouts skeptics 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 on Epicurious. Last night, I decided to take make a good recipe even better and add some crispy bacon and seared scallops.
Brussels sprouts are delicious prepared this way 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 but I have turned him into a Brussels sprouts lover ;) He enjoyed everything about this dish!
Good food to satisfy the soul on a stormy winter 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.