Sauteed Scallops with Steamed Brussels Sprouts

A few weeks ago as we were shopping for one of our cooking classes, i picked up a bag of brussels sprouts from Costco. Lisa asked me if they were for us and when I replied that they were not, she asked if we could buy some for us… the look on my face must have been priceless at that point! Because Lisa generally eats little vegetables, and brussels sprouts is one that she would refuse to it. You can imagine at this point what I asked her… “you like brussels sprouts??” Well it turns out, Lisa really loves any vegetables that i cook in the round mold, and she now loves brussels sprouts because they don’t smell as bad when cooked in the large round mold, and they don’t bother her stomach…

So for dinner, this evening this is what i cooked: Brussels Sprouts.

While the rest of my family enjoyed a not-so-healthy meal, I sauteed a few scallops to go along the sprouts. Et voila:

Ingredients for 2:

  • 1 bag of brussels sprouts of about 16 oz.
  • 2 strips of bacon or  1/4 cup of bacon bits
  • 8 scallops
  • 1/4 cup of Mediterranean balsamic vinegar
  • salt
  • pepper

First you will want to cook the bacon. Cut the bacon strips in tiny strips and turn the stove to medium-high. Cook the bacon until it is crisp. Drain the bacon drippings from the bacon using a colander and place the bacon into a small bowl.

If you are using bacon strips, just warm them up in a frying pan with 1 tsp of olive oil. Empty the bacon into a small bowl and Set aside.

Now, rinse the brussels sprouts  in water with a little bit of vinegar. Remove the outer leaves of the brussels sprouts if they are damaged. Cut the brussels sprouts in half. Place them in the large round mold, and add 2 tbsp of the cooked bacon. Cover the large round mold with the octogonal silpat and microwave for 4-5 minutes. The brussels sprouts should be cooked but still firm ( I don’t like them too soft).

While the brussels sprouts are cooking, turn the heat back under the saucepan and when the pan is hot, add the scallops. Saute them for a minute on each side or until they are golden.

Spoon the brussels sprouts on individual plates, and place the scallops over the brussels sprouts. Then pour 1/4 cup of Mediterranean balsamic vinegar into the saucepan with the rest of the bacon and bring this to boil. Season with salt and pepper, stir and remove the pan from the stove. Pour the thickened vinegar atop the scallops and eat up. Et voila!!

Bon Appetit and Happy Cooking!!!