Scallops or shrimp with Brussels sprouts

Adapted from a NY Times recipe. I did a double take when I first read the title (which was for scallops only) because the combo of scallops and sprouts did not seem like a good one. And the maple syrup? But I went ahead anyway and was very pleased. I used shrimp because that’s what I had on hand. I think that having small, really fresh sprouts is important. I served it on rice. Serves 4.

  • 1 lb fairly large scallops or shrimp
  • 1 lb small, very fresh Brussels sprouts
  • 2 slices thick-cut bacon
  • 1 TB olive oil
  • 3 TB fresh lime juice
  • 2 TB maple syrup
  • 1/2 TB Dijon mustard
  • 1 garlic clove very finely minced
  • 2 TB butter
  • Chopped chives or parsley for ganish

If using scallops, make sure the thin strip of tough muscle is trimmed from one side. If shrimp, shell and devein. Dust with salt and pepper and set aside.

Trim the sprouts and cut in half lengthwise.

Cut the bacon crosswise into 1/2-inch pieces.

Mix the lime juice, syrup, mustard, and garlic thoroughly in a small bowl.

Cook the bacon in a large nonstick skillet over medium heat until crispy then remove to a plate. Look at the fat remaining in the pan–you want about 2 TB. Either remove some or add olive oil to adjust.

Pat the seafood dry and add to the pan, still over medium heat. Let cook until the bottoms are nicely seared, then flip over and cook briefly on the other side. Remove to the plate with the bacon.

If the pan seems dry, add a bit of olive oil. Still over medium heat, add the sprouts, dust with S&P, and turn each one cut side down. Cook without stirring until the bottoms are nicely charred, 2-3 minutes. Shake the pan to flip them around briefly, then transfer to the plate with the seafood.

Add the glaze ingredients to the pan and stir until reduced and thickened–this will happen quickly. Add the butter and when it has melted add all the other ingredients. Turn off heat and stir until the residual heat warms everything up. Serve with the garnish.

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