Seared Scallops and Brussels Sprouts Hash with Bacon and Caramelized Shallots

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
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.

Chive and Garlic Mashed Red Potatoes and Brussels Sprout Hash - Two Great Sides!

Spring is right around the corner and we fired up the grill for the first time this season. I was starting to think green for St. Patrick's Day and came up with these two green-inspired sides to go with our steak - Garlic and Chive Mashed Red Potatoes and Brussels Sprout Hash with Caramelized Shallots

These rich, garlicky mashed potatoes are the perfect compliment to steak. The interesting thing about this recipe is that it doesn't call for any milk since red potatoes have a higher water content. I think you could easily cut down on the butter and add some milk or sour cream if you like your mashed potatoes more creamy.

Chive and Garlic Mashed Potatoes
Bon Appetit, March 2005

Makes 6 servings.

2 pounds unpeeled red-skinned potatoes, rinsed, cut into 1- to 1 1/2-inch pieces
10 tablespoons (1 1/4 sticks) butter
3 garlic cloves, minced
3/4 cup chopped chives (about 3 bunches)

Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain. Melt butter in same pot over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Return potatoes to pot. Add chives. Mash potatoes coarsely. Season to taste with salt and pepper

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The brussels sprouts are a little more time-consuming to prepare because of all of the slicing but, since brussels sprouts don't discolor after cutting, you can do most of the prep work well ahead of time. The carmelized shallots add a wonderful flavor that even a brussels sprout hater will love! Carmelizing the shallots can also be done well ahead of time.


Brussels Sprout Hash with Caramelized Shallots
Bon Appétit, November 2007

Makes 8 to 10 servings

6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Melt 3 tablespoons butter in medium 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 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.