Sauteed Scallops over a Bed of Brussels Sprout Stir Fry.

Besides sweet potatoes, winter vegetables are not as attractive to my children are as the summer ones. As a result I have to find ways to cook them in various ways. Today I was trying to use those extra brussels sprouts that no one wanted to eat.

Ingredients for 2: 1/4 white sweet onion cut thinly, 3 strip of bacon cut in thin strips. about 20 brussels ( or have a small bag), 6-8 fresh scallops, salt, pepper, 1/4 cup of white wine.

Clean the brussels sprouts by cutting the end and peeling the first layers of leaves. Place then in a bowl of water to rinse them. Remove them from the water and cut them in half. Place them in the round mold and cover the round mold with the octogonal silpat. Microwave for 3 minutes. Cut them in thin strips and set aside.

In a large frying pan, place the bacon and cook on medium-high until the fat is melting. When the fat is melting, add the diced onion and cook until the onions are becoming golden and soft. The bacon should still be soft. Add the diced brussels sprouts and saute them in the onion and bacon mixture. Add salt and pepper to taste and stir. Add the wine and cook until the wine has evaporated. Empty the content of the pan in a large bowl and start cooking the scallops. In the same frying pan, add 1 tbsp of butter and cook at medium-high until it starts sizzling. When the butter is sizzling, add the scallops and cook them for 1 minute on each sides just enough to brown them. Sprinkle some salt and pepper to taste. To serve, place the brussels sprouts stir fry on the plate and place the scallops a top the vegetables. How easy what that?!?!

Bon Appetit and Happy Cooking!!!