Scallops in Brussels

This is so yummy! Even my kids like it ( 10 and 12 ) Serve with Fettuccine Alfredo White Wine Sangria

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  lb scallops, rinsed, patted dry, lightly salted
• 1  lb  small to medium Brussels sprout, halved
• 1⁄2 lb bacon, chop about 3 of those slices
• 1⁄4 onion, chopped
• 1  tablespoon garlic, minced
•  unsalted butter
•  lemon juice (optional)

Directions

1. Put a salted pot on boil for your sprouts, but don't add them until its roaring.
2. Boil washed sprouts about 10 minutes.
3. Preheat oven to 375.
4. Line an 8X8 baking pan with whole sliced BACON.
5. Bake until chewy-not crispy.
6. Drain Sprouts very well before adding atop your bacon
7. In large skillet med-high heat melt a tbs of butter.
8. add chopped bacon.
9. add chopped onions.
10. caramelize.
11. Pour mixture into 8X8 Bacon pan- drench them sprouts good.
12. return to oven and crank up that heat to 475.
13. Bake until scallops are done.
14. add scallops to seasoned pan gently making sure one face is flat to the pan.
15. Do not poke, prod, turn, jiggle, push, pull, or tinker for a couple minutes then peek gently to see if they are browned.
16. You may need to flip on opposite side if you sprang for scallops of unusual size, otherwise remove from heat.
17. Toss Scallops with sprouts, garlic, and a squirt of lemon juice.
18. Serve immediately!