Ingredients
- 1/4 cup crème fraîche
- 1/4 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 tablespoon snipped chives
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 6 jumbo scallops (about 3/4 pound)
- 6 thin slices pancetta (about 2 ounces)
- 1/2 pound brussels sprouts, thinly sliced
- 1 shallot, thinly sliced
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
Description
5
Food & Wine
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