Scallops With Brussels Sprouts

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Enjoy!
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