Seared Scallops with Brussels Sprouts and Bacon
Ingredients
10 ounces Brussels sprouts, trimmed and halved lengthwise 3 bacon slices (3 ounces), cut crosswise into 1/2-inch pieces 1 cup low-sodium chicken broth 1/4 cup plus 2 teaspoons water 1 1/2 tablespoons unsalted butter 1/4 teaspoon salt Pinch of sugar 12 large sea scallops (1 1/4 pounds), tough muscle removed from side of each if necessary 2 teaspoons olive oil 3/4 teaspoon cornstarch 2 teaspoons fresh lemon juice
Description
If They Are Available, Purchase Dry-packed Scallops, Which Exude Less Liquid.
Epicurious
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