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.