Prep 0 mins
Cook 25 mins
Here's a recipe that is fast - 25 min. Ideal for Valentine's Day from Stuart Brioza and Nicole Krasinsky from Valentine's Day Dinner in Food & Wine Magazine, 02/2006 edition. Chef Brioza has a brilliant way of preparing the brussels sprouts: Rather than cook them whole, he thinly slices them, then sautés them with pancetta, shallot and garlic until they are shredded and soft.
- 1⁄4 cup creme fraiche
- 1⁄4 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 tablespoon snipped chives
- 3 tablespoons extra virgin olive oil
- salt & freshly ground black pepper
- 6 jumbo scallops (about 3/4 pound)
- 6 slices pancetta (about 2 ounces)
- 1⁄2 lb Brussels sprout, thinly sliced
- 1 shallot, thinly sliced
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- In a small bowl, whisk the creme fraiche with the finely grated lemon zest, fresh lemon juice, snipped chives and 1 tablespoon of the olive oil.
- Season the lemon-chive creme fraiche with salt and pepper.
- In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
- Generously season the scallops with salt and pepper and add them to the skillet.
- Cook the scallops over moderately high heat, turning once, until they are golden and just cooked through, about 5 minutes.
- Transfer the scallops to a plate; tent with aluminum foil to keep warm.
- Meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes.
- Add the brussels sprouts and shallot and cook, stirring, until the brussels sprouts are softened but still bright green, about 2 minutes.
- Off the heat, stir in the butter and garlic and season with salt and pepper; transfer to plates and top with the scallops.
- Serve with the lemon-chive creme fraiche & Lush white: 2004 Tablas Creek Cotes de Tablas Blanc.