1 lb. small brussels sprouts, rinsed, trimmed and halved
3 slices bacon, finely chopped
salt and pepper
2 Tbls. olive oil, divided
1 med. onion, finely chopped
2 tightly packed tbls tarragon
1 lb sea scallops
Instructions
In a straight-sided 12 inch saute pan, combine water, brussels sprouts, bacon and salt and pepper to taste. Bring the mixture to a boil over high heat. cook until the water has boiled off, 6-7 minutes, and the bacon begins to render some of its fat.
Lower the heat, add 1 tbls oil to the pan , the onion and the 2 tbls of tarragon and continue sauteing. Give them plenty of room in the pan so they will brown. Do not overstir. They need to sit in one place and brown.
When they are nicely browned on all sides and the bacon is crisp, pull the pan off the heat, and scoop the mixture into a large bowl and set aside.
Add 1 Tbls olive oil to pan and heat to med. high heat. Add scallops, leaving plenty of room between them so they will brown. Season them with salt and pepper. Let them sear in one spot for 1-2 minutes, then check them for a rich brown color. If nicely browned, turn them over and continue cooking on other side 1-2 minutes. Add the brussels sprouts mixture back to the pan and continue to cook everything until the scallops are still a little soft when pressed. Scoop them out of the pan onto a serving platter, then spoon the sprouts and their seasonings over the scallops. Serve hot.
Originally Submitted
10/2/2009
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