Today was our anniversary. Five years ago on our anniversary evening, I went into labor, and our sweet girl arrived the next day. So celebrating our anniversary has sort of moved to second chair. Especially when it falls on a weeknight. But we still celebrate, and we still take the time to do something special for our day. So tonight I planned a dinner that I knew I could pull off after work, but would still be celebratory. And this is The Dinner. Beautiful, velvety, buttery, melt-in-your-mouth scallops pair perfectly with bacon-y brussels sprouts, and it all comes together in under 20 minutes and looks gorgeous on the plate. Here you go.
WHAT YOU NEED
* 3 strips thick-cut bacon, cooked and diced
* 3t minced garlic
* ~1lb shredded brussels sprouts (you can shred your own, or buy them pre-shredded at most grocery stores (Trader Joe’s has shredded b. sprouts in a bag in the fresh produce section)
* 3-4 green onions, chopped
* juice of 1 lemon, divided
* olive oil
* 1lb sea scallops
* salt and pepper
WHAT TO DO
Cook your bacon in a large pan to desired crispy-ness. Set aside to cool a bit before chopping up to small pieces.
To the same pan, add the garlic over medium heat, and cook until it begins to brown, but before it burns. Then add the brussels sprouts and green onions. Add a little olive oil to keep it from burning. Cook a few minutes, stirring frequently, until the brussels sprouts begin to brown. Then remove from the pan, squeeze the juice of half a lemon over them, and set aside.
Pat your scallops dry with a paper towel. This will ensure a better sear. Heat a little bit of olive oil in the pan and add the scallops. Season to taste with salt and pepper. Cook about 3-4 minutes per side. Squeeze the juice of the other half of the lemon over the scallops while they’re cooking on the second side.
Serve a 2-3 perfectly-seared scallops over a small bed of warm shredded brussels sprouts and a sprinkle of bacon pieces. For a special occasion or when you just want to get fancy and treat yourself – enjoy!