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Buttered Scallops with Bacon & Brown Sugar Brussels Sprouts .

  • 4 slices
  • 1 lb
    Brussels sprouts
  • ¾ lb
    sea scallops
  • ½ medium
    yellow onion
    black pepper
    brown sugar
    butter, unsalted
    red wine vinegar
  • 1
    Preheat a large skillet over medium-high heat.
  • 2
    Add the bacon to the skillet and cook until crispy, 3-5 minutes per side.
    4 slices bacon
  • 3
    Meanwhile, peel and small dice the onion.
    ½ medium yellow onion
  • 4
    Once the bacon is cooked, transfer to a plate lined with paper towels; pat to remove excess oil. Crumble or chop into small pieces and set aside.
  • 5
    Return skillet (with bacon fat) to the stove over medium heat. Add the onion and cook, stirring occasionally until softened, 3-5 minutes.
  • 6
    Wash, trim ends, and thinly slice Brussels sprouts.
    1 lb brussels sprouts
  • 7
    Add the Brussels sprouts, vinegar, sugar, and salt to the skillet. Cook, stirring frequently, until lightly browned and tender, 4-6 minutes. Once done, transfer to a medium bowl; set aside.
    1 tbsp red wine vinegar
    2 tsp brown sugar
    ½ tsp salt
  • 8
    Return skillet to medium-high heat and add the butter.
    1 tbsp butter, unsalted
  • 9
    Pat the scallops dry with paper towels and place on a plate; season with salt and pepper on both sides.
    ¾ lb sea scallops
    ¼ tsp salt
    ⅛ tsp black pepper
  • 10
    Carefully add scallops to the skillet in a single layer; cook until they develop a nice sear and are opaque throughout, 1½-2 minutes per side. Once done, transfer to a clean plate.
  • 11
    To serve, divide the Brussels sprouts between plates. Top with the scallops and crumbled bacon. Enjoy!