Seared scallops with brussels sprouts and pancetta

Steps

1. Trim bottoms off brussels sprouts, remove outer leaves, and halve lengthwise. Cut pancetta into 1/2-inch pieces.

2. 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.

3. 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.

4. Remove lid and cook until all liquid is evaporated and brussels are tender and browning, about 8 minutes more. Remove from heat and cover.

5. 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.

6. 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.

7. Mix pancetta into brussel sprouts. Place scallops on top of sprouts and drizzle with pan sauce.