Seared Scallops With Pancetta and Brussels Sprouts Recipe

Find some nice big scallops? This one-pan, four-ingredient wonder does not disappoint.

By
Yasmin Fahr
Yasmin Fahr: Contributing Writer at Serious Eats
Yasmin Fahr
Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.
Learn about Serious Eats' Editorial Process
Updated June 03, 2024
Closeup of Seared Scallops with Pancetta and Brussels Sprouts, served on a square plate with a wavy edge.

Serious Eats / Yasmin Fahr

Why It Works

  • Cooking the scallops in a very hot pan and leaving them undisturbed for a few minutes allows them to develop a nice browned crust.
  • Cooking the scallops in butter helps them form a browned crust before they overcook.

Did anyone actually like Brussels sprouts as a kid? I don't think I ever even tried them because I always thought they were stinky and unattractive. It wasn't until I ate them as an adult that my love affair with this bulbous vegetable truly began (though I'm sure the fact that they were served with bacon didn't hurt).

Now, I try to eat Brussels as often as I can, and I still stay true to the great combination of sprouts and pork. For this recipe, I use pancetta and shred the Brussels sprouts to make a hash/warm salad of sorts to rest under beautifully seared scallops. The only thing that you're going to have to master is using a mandoline. If you don't have one, I suggest picking up a plastic one as they're super inexpensive and a great time-saver for busy weeknight cooks.

I'll admit that the giant blade made me a little nervous, as I watched shreds of perfectly-sized greens collect in a bowl and imagined my fingers joining them next, but there's no reason to fear the mandoline. If you keep your eye on the hand doing the slicing, you'll know when to stop before it gets too close (for beginners, feel free to stop even earlier). By using a mandolin, I cut down on time two ways: one, I don't have to trim the roots of the sprouts, since I can use them as anchors while shredding, and two, because shredding is just plain faster than cutting with a knife.

After that, I cook the pancetta, add the shallots and shredded sprouts until they begin to brown, then deglaze the pan with rice wine vinegar to add some acid and scrape up any tasty brown bits stuck on the bottom of the pan. The key to the scallops is to place them in a very hot pan and then leave them alone for a few minutes so they can sear properly. Then flip, warm the mixture back up, and enjoy.

Dinner is served in less than 30 minutes, and all you had to do was buy four ingredients. Not bad, right?

October 2013

Recipe Details

Seared Scallops With Pancetta and Brussels Sprouts Recipe

Prep 5 mins
Cook 15 mins
Active 20 mins
Total 20 mins
Serves 4 servings

Ingredients

  • 2 tablespoons olive oil, divided

  • 1/4 pound pancetta, cut into 1/2-inch cubes (see note)

  • 1 medium shallot, thinly sliced (about 1/4 cup)

  • 1 pound Brussels sprouts, roughly chopped or shredded with a mandoline (about 6 cups)

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons rice wine vinegar

  • 1 tablespoon unsalted butter

  • 12 large scallops

Directions

  1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Add pancetta and cook, stirring, until most of the fat is rendered and it begins to crisp, about 2 minutes. Add shallots and Brussels sprouts, season with salt and pepper, and cook, stirring, until browned, about 6 minutes. Stir in vinegar, scraping up any brown bits, then transfer to a plate and set aside. Wipe out skillet with a paper towel.

  2. Pat the scallops dry and season generously with salt and pepper. Return skillet to medium-high heat and add butter. Heat until foaming subsisdes, then add the scallops and allow to cook without moving until golden brown on first side, 2 to 3 minutes. Flip, return the Brussels sprouts mixture to warm through and continue cooking until scallops are barely cooked through, about 2 minutes longer. Serve immediately.

Special Equipment

12-inch skillet, mandoline (optional)

Notes

You can use bacon in lieu of the pancetta if you prefer or have difficulty finding pancetta.

Read More

Nutrition Facts (per serving)
390Calories
23gFat
17gCarbs
31gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories390
% Daily Value*
Total Fat 23g29%
Saturated Fat 7g36%
Cholesterol 75mg25%
Sodium 1198mg52%
Total Carbohydrate 17g6%
Dietary Fiber 3g12%
Total Sugars 3g
Protein 31g
Vitamin C 72mg358%
Calcium 62mg5%
Iron 2mg14%
Potassium 850mg18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes