Friday, November 20, 2020

Crispy Bacon and Brussels Sprouts Salad with Seared Scallops #FishFridayFoodies

This elegant dish is perfect as a starter for your holiday meal or even as the meal itself if you serve full size portions.  Crisp bacon, sauteed with shredded brussels sprouts until tender and then topped with lovely seared scallops.


We are serving up Fish for Thanksgiving this month with our Fish Friday Foodies Group......
I am hosting Fish Friday Foodies this month and asked the others to join me in sharing recipes that our readers can serve up to their families during the holidays....starting with Thanksgiving here in the USA.

Let's see what everyone cooked up........



We are a house divided.  I absolutely adore fish and seafood of all kinds.  I could easily be a pescatarian.  My husband on the other hand?   He will eat perch, cod, grouper, shrimp and sometimes scallops.  

So to make us both happy, I often serve seafood as a first course to holiday meals or dinner parties.  This ensures that I get my seafood fix and Frank has a meal that he can enjoy as well.  This particular dish was actually served as a second course, after the soup and in place of the salad.  

I could happily enjoy this as a main course and the recipe from which I adapted it was written as a main course by Steele House Kitchen.  

 
First Course, Seafood, Salad, Scallops
Seafood, First Courses, Salad
American
Yield: 6 servings
Author: Wendy Klik
Print
Crispy Bacon and Brussels Sprouts with Seared Scallops

Crispy Bacon and Brussels Sprouts with Seared Scallops

This elegant dish is perfect as a starter for your holiday meal or even as the meal itself if you serve full size portions. Crisp bacon, sauteed with shredded brussels sprouts until tender and then topped with lovely seared scallops.
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

  • 6 slices thick cut bacon
  • 2 shallots, peeled and sliced
  • 1 lb. brussels sprouts, thinly sliced 
  • juice of 1 lemon
  • salt and pepper, to taste
  • 1 T. olive oil
  • 12 sea scallops
  • 1/2 c. dry white wine
  • 3 T. butter

Instructions

  1. Dice the bacon and place it, along with the shallots, into a large skillet set over medium heat.  Cook until fat is rendered, bacon is crisped and shallots are softened.  Add the brussels and lemon juice. Season with salt and pepper and saute for 5 minutes until sprouts are tender and vibrant green in color. Divide between 6 salad plates and set aside.  
  2. Pat dry the scallops and season with salt and pepper.  Wipe out the pan used for the brussels sprouts with a paper towel and return to the stove over high heat.  Add the olive oil. When shimmering, add the scallops and sear for 3 minutes.  Flip and sear for another 3 minutes until golden.  Place 2 scallops on top of the brussels sprouts on each plate.
  3. Reduce heat to medium and add the wine.  Cook and stir, scraping up any browned bits, until reduced by half.  Stir in the butter, 1 tablespoon at a time until melted and incorporated.  Remove from heat and drizzle over each salad.

Notes:

Adapted from a recipe found at Steele House Kitchen

Calories

211.19

Fat (grams)

12.85

Sat. Fat (grams)

5.53

Carbs (grams)

10.46

Fiber (grams)

2.45

Net carbs

8.00

Sugar (grams)

2.82

Protein (grams)

11.80

Sodium (milligrams)

489.08

Cholesterol (grams)

37.80
Nutritional info for one full loaf of bread.
Created using The Recipes Generator

9 comments:

  1. Those scallops look so succulent! I could eat that as a main course too. Happy Thanksgiving to you, Frank, the Teen, and Angel Face!

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  2. Yum! Oh, I wish my family loved scallops as much as I do. More for me, right? Thanks for sharing this. I can't wait to try it.

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  3. Ohhhh my goodness! This sounds so delicious - what a perfect little salad!

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  4. I love everything about this salad, Wendy. Brussels sprouts, bacon and look at the sear on those gorgeous scallops! Happy Thanksgiving to all the Kliks!

    ReplyDelete
  5. I could finish that plate of salad and scallops and still want more!

    ReplyDelete

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