Scallop Brussels Sprout Salad
Earthy and nutty brussels sprouts are a surprising companion to scallops, but brought together with creme fraiche, lemon, and savory pancetta the combination is a delightful way to enjoy seafood in the fall and winter.
Servings Prep Time
3-4people 20minutes
Cook Time
20minutes
Servings Prep Time
3-4people 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Season scallops with salt
  2. Shred brussel sprouts and place in large bowl
  3. In a small bowl mix together creme fraiche, lemon zest, lemon juice, salt, black pepper
  4. Heat pan over medium high heat and cook pancetta until crisp
  5. After the pancetta are cooked remove from the pan and set on a plate
  6. In the pan place the sliced shallots and cook for 3-4 min
  7. Then add the brussel sprouts, stir and mix, and cook for another 5 min tossing the brussel sprouts every minute or two for even cooking
  8. After the brussel sprouts are cooked remove them and shallots from the pan and place in the large bowl
  9. Cut pancetta into strips and add to the bowl along with the creme fraiche mixture
  10. Toss everything together
  11. Now in the pan add 2 tbsp of butter and let melt over medium high heat
  12. Once melted add the scallops and cook for 3 minutes on each side
  13. After the scallops finish cooking place on top of the brussel sprouts and serve.