35 minsDinner

Seared scallops with brussels sprouts and pancetta

Makes: four servings
Makes: four servings


  • 8 cups brussels sprouts
  • 8 oz pancetta
  • 4 cups chicken broth
  • 3 ½ tbsp butter
  • 1 ½ lbs scallops
  • ½ tbsp cornstarch
  • 1 lemon


  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.