Seared Scallops with Brussels Sprouts and Bacon

Ingredients for Seared Scallops with Brussels Sprouts and Bacon

• 275g Brussels sprouts, trimmed and halved lengthwise

• 3 bacon slices (90g), cut crosswise into 1/2-inch pieces

• 240ml de caldo de galinha com baixo teor de sódio

• 60ml plus 2 teaspoons water

• 1 1/2 colheres de sopa de manteiga sem sal

• 1/4 colher de chá de sal

• Pitada de açúcar

• 12 large sea scallops (575g), tough muscle removed from side of each if necessary

• 2 colheres de chá de azeite

• 3/4 teaspoons cornflour

• 2 colheres de chá de suco de limão fresco

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

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.

Add 60ml broth and 60ml 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.

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.

Pour off and discard any fat from skillet used to cook scallops. Add remaining 180ml broth and simmer, stirring and scraping up any brown bits, 1 minute. Stir cornflour 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.

Serve Brussels sprouts topped with scallops and sauce.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.