Pan Seared Scallops with Brussels Sprouts
Prep time
Cook time
Total time
Pan seared scallops with brussels sprouts and pancetta makes a quick and easy weeknight meal.
Serves: Serves 4
  • 1 tablespoon unsalted butter
  • 12 large scallops
  • 1 tablespoon extra virgin olive oil
  • ¼ pound pancetta, cut into ½-inch cubes
  • 1 large leek, thinly sliced
  • 1 pound brussels sprouts, roughly chopped in food processor
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons rice wine vinegar
  1. Pat scallops dry with paper towel. Dust lightly with flour and sprinkle with salt and pepper.
  2. Heat a large frying pan over medium-high heat, then add the butter. Once the butter begins to bubble, add the scallops and sear for 2 to 3 minutes or until golden brown. Flip and cook the second side for another 2 to 3 minutes. Set aside on a paper towel lined plate.
  3. In the now empty pan, add the olive oil and pancetta. Sauté for 3 to 4 minutes or until the pancetta is cooked through and extra crispy on the edges. Add the leeks and brussels and sauté for 5 minutes or until the edges of the brussels are crispy. Stir in the rice wine vinegar, scraping up any browned bits from the bottom of the pan.
  4. Divide the brussels mixture evenly into four low bowls and arrange the scallops on top. Serve immediately.
Recipe by Jennifer Tyler Lee at