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Scallops with Brussel Sprouts

Updated: Jul 1, 2022

Here is another recipe from a few nights ago. I saw this recipe a few years ago, I copied it down from the magazine I was reading, it was not mine or I would just torn it out of the magazine, and I just came across it a few weeks ago and realized I just wrote down the ingredients and not the directions - but after a few tries and several adaptions here its is -


1lb of sea scallops, cleaned and patted dry and seasoned

8 ounces of pancetta, cut into cubes

3 cups of brussels sprout, halved

1/4 cup of unsalted butter

1 cup dry vermouth

1 tablespoon olive oil

Chives - Garnish


2 tablespoons fresh lime juice

2 tablespoons of real maple syrup

1 tablespoon dijon mustard

1 teaspoon of freshly grated garlic


Place all the sauce ingredients in a bowl, whisk to combine, and set aside

Place pancetta and olive oil in a deep skillet and place over medium-high heat and saute unto pancetta is crisp. Remove from skillet and place on a paper towel-lined plate.

In the same skillet add the scallops and sear on each side for about 3 minutes - add more olive oil if they start to stick. Remove to a plate, and cover to keep warm.

Now add the Brussel sprouts to the skillet, cut side down, season, and let sear for about 10 to 15 minutes do not worry if the pan gets dry. Check one sprout and if it has a nice char, add vermouth to the pan and toss the sprouts. Once vermouth is about gone add the sauce mixture to the pan, toss, return scallops to skillet, and toss gently. Leave on heat for about 1 1/2 to 2 minutes, remove from heat and add the pancetta back to the skillet. Let sit for a few minutes before serving and garnish with chives.

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