Grilled Scallops with Crispy Brussels Sprouts and Lemon Butter

Instructions

1. 1

   Cook diced pancetta in a large skillet over medium-high heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of rendered fat in the pan.

   Tip: Rendering pancetta first adds deep flavor to your Brussels sprouts.

2. 2

   Add Brussels sprout halves to the same skillet with the pancetta fat, cut-side down. Season with half the salt and pepper. Cook undisturbed for 4-5 minutes until golden brown, then stir and cook another 3-4 minutes until tender. Remove and set aside.

   Tip: Don't move the sprouts too early; let them develop a caramelized crust for better flavor.

3. 3

   Pat scallops thoroughly dry and season generously on both sides with remaining salt and pepper. Brush with 1.5 tablespoons of olive oil.

   Tip: Dry scallops are essential for achieving a proper sear and preventing them from steaming.

4. 4

   Heat a grill pan or outdoor grill to high heat (about 450°F). Once smoking slightly, carefully place scallops on the grill. Cook for 2-3 minutes per side without moving them, until a golden crust forms. Transfer to a plate.

   Tip: Resist the urge to flip early; scallops need time to develop a caramelized exterior.

5. 5

   In a small saucepan, melt butter over medium heat. Add minced garlic and fresh thyme, sautéing for 1 minute until fragrant. Deglaze with white wine if using, then add lemon juice and lemon zest. Simmer for 1-2 minutes.

   Tip: This compound butter sauce comes together quickly and elevates the dish significantly.

6. 6

   Divide Brussels sprouts among four plates. Arrange four scallops on each plate and drizzle with the warm lemon butter sauce. Top with crispy pancetta pieces and a fresh thyme sprig for garnish.

   Tip: Serve immediately while the scallops are still warm and the Brussels sprouts retain their crispness.