Yield: 3 people
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.
Ingredients
- 1 lb scallops
- 2 tbsp butter
- 1 lb brussel sprouts, shredded if you do not have a kitchen aid slicer attachment
- 8 slices prosciutto, or bacon
- 1 shallot - thinly sliced
- 1 clove garlicminced
- olive oil
- Creme fraiche - 1/3 cup
- 1/2 lemon and zest
- salt
- black pepper
Instructions
- Season scallops with salt
- Shred brussel sprouts and place in large bowl
- In a small bowl mix together creme fraiche, lemon zest, lemon juice, salt, black pepper
- Heat pan over medium high heat and cook pancetta until crisp
- After the pancetta are cooked remove from the pan and set on a plate
- In the pan place the sliced shallots and cook for 3-4 min
- 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
- After the brussel sprouts are cooked remove them and shallots from the pan and place in the large bowl
- Cut pancetta into strips and add to the bowl along with the creme fraiche mixture
- Toss everything together
- Now in the pan add 2 tbsp of butter and let melt over medium high heat
- Once melted add the scallops and cook for 3 minutes on each side
- After the scallops finish cooking place on top of the brussel sprouts and serve.
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