MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seared Scallops w/Glazed Brussels Sprouts
Categories: Seafood, Vegetables
Yield: 2 servings

2 tb Fresh lime juice
2 tb Maple syrup
1 ts Dijon mustard
1/2 ts Garlic powder
Salt & black pepper
4 sl Bacon; sliced across in thin
- short strips
1 tb Olive oil
8 lg Sea scallops (10 to 12 oz);
- preferably dry-packed
1/2 lb Brussels sprouts; trimmed,
- halved, larger ones
- quartered
3 tb Cold unsalted butter
1 tb Chopped chives; garnish
- (opt)
Crusty bread or steamed
- white rice; for serving

In a small bowl, stir together the lime juice, maple
syrup, mustard, garlic powder and 1/2 teaspoon salt.
Season with pepper.

Add the bacon and olive oil to a large, cold skillet.
Turn the heat to medium-high and cook, stirring
occasionally, until the bacon is very crispy but not
burned, 3 to 4 minutes. Using a slotted spoon, transfer
the bacon to a paper towel-lined plate to drain and
carefully pour all but 2 tablespoons of the fat in the
pan into a heatproof dish or jar. Place the pan back on
the heat.

Pat the scallops dry with a cloth or paper towel, and
season with salt on all sides. Carefully place each
scallop, flat side down, into the hot fat and cook,
without touching, until nicely golden brown on the
bottom, 2 to 3 minutes. Flip and cook briefly this time
until very lightly golden, 30 seconds to 1 minute.
Transfer to a plate.

Add the brussels sprouts to the hot pan, making sure
each one is turned cut side down. Season with salt and
pepper and cook, still over medium-high and without
touching, until brown and slightly charred on that one
side, 2 to 3 minutes. Add more bacon fat as needed to
keep the pan coated. Now gently shake the pan or stir
with a spoon to stir-fry briefly, just a few seconds.

When the brussels sprouts are charred on the cut sides
and bright green on the rounded sides, transfer them to
the plate with the scallops. In the now-empty pan, add
the lime juice mixture and cook, stirring constantly,
over medium-high heat until it bubbles up and reduces by
more than half and a spoon dragged through the pan
leaves a naked trail in the lime glaze, 2 to 5 minutes.
It should look sticky like melted candy.

Remove the pan from the heat and return the scallops to
the pan, tossing in the butter as well. Stir until the
butter is fully melted and incorporated into the lime
glaze. This residual heat should also finish heating
your scallops. Add back the seared brussels sprouts and
bacon and gently toss in the glaze. Garnish with the
chives.

Serve right from the pan if you’d like with a side of
crusty bread or bowls of rice.

By: Eric Kim

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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