Seared Scallops with Brussels Sprouts and Bacon

Name: Seared Scallops with Brussels Sprouts and Bacon
Total time: 33 min
Yield: 4 servings
Ingredients: 10 ounces Brussels sprouts, trimmed and halved lengthwise; 3 slices bacon; 1 cup low-sodium chicken broth; ¼ cup water; 1½ tablespoons unsalted butter; ¼ teaspoon salt; ⅛ teaspoon sugar; 12 pieces large sea scallops; 2 teaspoons olive oil; ¾ teaspoon cornstarch; 2 teaspoons fresh lemon juice

A luxurious seafood dish featuring perfectly seared sea scallops served alongside caramelized Brussels sprouts and crispy bacon, all finished with a light lemon-butter pan sauce.

4 servings

33 min

Published October 4, 2025

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Ingredients

•10 ounces Brussels sprouts, trimmed and halved lengthwise
•3 slices bacon
•1 cup low-sodium chicken broth
•¼ cup water
•1½ tablespoons unsalted butter
•¼ teaspoon salt
•⅛ teaspoon sugar
•12 pieces large sea scallops
•2 teaspoons olive oil
•¾ teaspoon cornstarch
•2 teaspoons fresh lemon juice

Cooking Instructions

1.
Blanch Brussels sprouts in a 3- to 4-quart saucepan of boiling salted water , uncovered, 3 minutes, then drain.
3 min
2.
Cook bacon in a 10-inch heavy skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon with a slotted spoon to a small bowl and reserve bacon fat in another small bowl.
8 min
3.
Add 1/4 cup broth and 1/4 cup water to skillet and bring to a simmer, scraping up any brown bits. Add butter, salt, sugar, a pinch of pepper, and Brussels sprouts and simmer, covered, 4 minutes. Remove lid and cook over moderately high heat, stirring occasionally, until all liquid is evaporated and Brussels sprouts are tender and golden brown, about 8 minutes more. Stir in bacon and remove from heat.
12 min
4.
While Brussels sprouts are browning, pat scallops dry and season with salt and pepper. Heat oil with 2 teaspoons bacon fat in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and just cooked through, 4 to 6 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil.
6 min
5.
Pour off and discard any fat from skillet used to cook scallops. Add remaining 3/4 cup broth and simmer, stirring and scraping up any brown bits, 1 minute. Stir cornstarch into remaining 2 teaspoons water in a cup, then stir into sauce along with any scallop juices accumulated on platter. Simmer, stirring, 1 minute, then remove from heat and stir in lemon juice and salt and pepper to taste.
3 min
6.
Serve Brussels sprouts topped with scallops and sauce.
1 min

Ingredients

•10 ounces Brussels sprouts, trimmed and halved lengthwise

•3 slices bacon

•1 cup low-sodium chicken broth

•¼ cup water

•1½ tablespoons unsalted butter

•¼ teaspoon salt

•⅛ teaspoon sugar

•12 pieces large sea scallops

•2 teaspoons olive oil

•¾ teaspoon cornstarch

•2 teaspoons fresh lemon juice

Cooking Instructions

Blanch Brussels sprouts in a 3- to 4-quart saucepan of boiling salted water , uncovered, 3 minutes, then drain.

3 min

Cook bacon in a 10-inch heavy skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon with a slotted spoon to a small bowl and reserve bacon fat in another small bowl.

8 min

Add 1/4 cup broth and 1/4 cup water to skillet and bring to a simmer, scraping up any brown bits. Add butter, salt, sugar, a pinch of pepper, and Brussels sprouts and simmer, covered, 4 minutes. Remove lid and cook over moderately high heat, stirring occasionally, until all liquid is evaporated and Brussels sprouts are tender and golden brown, about 8 minutes more. Stir in bacon and remove from heat.

12 min

While Brussels sprouts are browning, pat scallops dry and season with salt and pepper. Heat oil with 2 teaspoons bacon fat in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and just cooked through, 4 to 6 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil.

6 min

Pour off and discard any fat from skillet used to cook scallops. Add remaining 3/4 cup broth and simmer, stirring and scraping up any brown bits, 1 minute. Stir cornstarch into remaining 2 teaspoons water in a cup, then stir into sauce along with any scallop juices accumulated on platter. Simmer, stirring, 1 minute, then remove from heat and stir in lemon juice and salt and pepper to taste.

3 min

Serve Brussels sprouts topped with scallops and sauce.

1 min