Brussels sprouts and crispy bacon are a real match made in heaven – and a?lovely side dish to complement simple seared scallops.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2013
Ingredients
Method
Finely grate lemon rind to make 2 tsp zest; juice lemon to make 1 tbsp juice.Set aside.
Pull leaves from brussels sprouts; cut cores in half. Set all aside.
In skillet, cook bacon over medium-high heat until golden and crisp, about 2 minutes. With slotted spoon, transfer to paper towel–lined plate. Drain all but 2 tsp fat from pan; cook brussels sprouts and garlic, stirring occasionally, until brussels sprouts start to brown, about 5 minutes. Add ? cup water and pinch each salt and pepper; cook, stirring, until almost no water remains. Stir in lemon zest and juice. Scrape onto platter; top with bacon.
Sprinkle scallops with pinch each salt and pepper. In same skillet, heat 1 tbsp vegetable oil over medium-high heat; cook scallops, turning once, until opaque inside and golden brown, about 5 minutes. Serve on brussels sprouts mixture.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 337 mg
- Sugars 2 g
- Protein 22 g
- Calories 208.0
- Total fat 9 g
- Potassium 725 mg
- Cholesterol 40 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
%RDI
- Iron 13.0
- Folate 35.0
- Calcium 6.0
- Vitamin A 10.0
- Vitamin C 127.0
