Seared Scallops with Brussels Sprouts, Pancetta and Lemon-Chive Creme Fraiche

Cooking Instructions

METHOD:

Heat oil in a large skillet over medium heat. Season the scallops with salt and pepper and sear for about 2 minutes, or until there is a caramelized crust. Flip over and cook for another 2 to 3 minutes until done. Drain on a paper towel.

Meanwhile in another skillet over medium heat, cook the pancetta. Add the Brussels sprouts and shallots. Cook until lightly caramelized. Add the garlic and butter, season lightly with salt and pepper. Drain on a paper towel.

In a bowl, combine the creme fraiche, lemon juice, lemon zest and chives. Season with Tabasco and salt and pepper. Add the extra virgin olive oil.

To serve, divide the Brussel sprouts onto 4 plates. Top with scallops and garnish with creme fraiche.

Round Out the Meal:

With lemon-scented tabbouleh.

Kid Friendly:

Omit the creme fraiche .