Wondering what to have for dinner tonight? Look no further! This is healthy and full of anti-cancer fighting foods. Mmmm Mmmmm
2 tablespoons olive oil, divided
¼ pound pancetta, cut into ½-inch cubes (bacon can be used as substitute)
1 medium shallot, thinly sliced (about 1/4 cup)
1 pound brussels sprouts, roughly chopped or shredded with a mandoline (about 6 cups)
Salt and freshly ground black pepper
2 tablespoons rice wine vinegar
1 tablespoon unsalted butter
12 large scallops
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering.
Add pancetta and cook, stirring, until most of the fat is rendered and it begins to crisp, about 2 minutes.
Add shallots and brussels sprouts, season with salt and pepper, and cook, stirring, until browned, about six minutes.
Stir in vinegar, scraping up any brown bits, then transfer to a plate and set aside. Wipe out skillet with a paper towel.
Pat the scallops dry and season generously with salt and pepper.
Return skillet to medium-high heat and add butter.
Heat until foaming subsides, then add the scallops and allow to cook without moving until golden brown on first side, 2 to 3 minutes.
Flip, return the brussels sprouts mixture to warm through and continue cooking until scallops are barely cooked through, about 2 minutes longer.
Serve immediately and enjoyyy!
Thank you to seriouseats.com for the recipe