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Seared Scallops With Pancetta and Brussels Sprouts

Yasmin Fahr
  • minutes
  • Serves 4

INGREDIENTS

1/4 lb

Pancetta

12

Scallops, large

1 lb

Brussels sprouts

1

Shallot, thinly sliced (about 1/4 cup), medium

1

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil

2 tbsp

Rice wine vinegar

1 tbsp

Butter, unsalted