Brussels Sprouts Hash with Bacon and Caramelized Shallots

Based on a Molly Stevens recipe, Bon Appetit, 2007

~from Savoring Time in the Kitchen

Please see Seared Scallops as a possible accompaniment.

Serves 2 -4 (serves two in our home)

1 pound brussels sprouts, outer leaves trimmed

8 shallots

4 thick slices of bacon (optional)

4 tablespoons butter, divided (optional)

Kosher salt

1-1/2 tablespoons apple cider vinegar

1 tablespoon sugar

2 tablespoons extra-virgin olive oil

1/2 cup water

Cut bacon crosswise into 1/2 inch pieces.

Thinly slice shallots crosswise.

Halve brussels sprouts lengthwise. Cut lengthwise into thin slices.

Fry bacon in a large, heavy skillet until crisp. Remove bacon with a slotted spoon and place on a paper-towel-lined plate. Remove bacon fat from skillet and reserve for sautéing scallops, if making to use with this recipe.

Melt 2 tablespoons butter in large skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minute. Remove and set aside. Wipe out skillet with paper toweling.

Heat olive oil in the same skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1/2 cup water and 2 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots and bacon. Adjust seasonings, if necessary. Serve with sautéed scallops, if desired.