Seared scallops with brussels sprouts and pancetta
- 4 cups brussels sprouts
- 8 oz pancetta
- 3 cups chicken broth
- 1 ½ tbsp butter
- 1 lb scallops
- ½ tbsp cornstarch
- 1 lemon
Trim bottoms off brussels sprouts, remove outer leaves, and halve lengthwise. Cut pancetta into 1/2-inch pieces.
In a skillet over medium heat, add pancetta; cook until crisp, about 10 minutes. Transfer pancetta to a small bowl with a slotted spoon. Transfer the rendered fat to a small bowl or cup.
Add 2 cups chicken broth to the empty skillet and return to medium-high heat. Bring to a simmer and scrape up brown bits from the bottom of the pan. Add butter, brussels sprouts and a pinch of salt and pepper. Cover and simmer 4 minutes.
Remove lid and cook until all liquid is evaporated and brussels are tender and browning, about 8 minutes more. Remove from heat and cover.
Meanwhile, pat scallops dry and season with salt and pepper. Heat pancetta fat (about 4 tsp) in a separate skillet over medium high heat until just beginning to smoke. Add scallops and cook 2 to 3 minutes per side until golden and just cooked through. Transfer to a plate.
Add remaining chicken broth to the empty scallop pan; scrape up brown bits from the bottom and simmer for 1 minute. Whisk in cornstarch and simmer 1 minute more. Remove from heat and add a squeeze of lemon, plus salt and pepper to taste.
Mix pancetta into brussel sprouts. Place scallops on top of sprouts and drizzle with pan sauce.