Seared Scallops with Brussels Sprouts and Bacon

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

These pan-seared scallops with Brussels sprouts and bacon offer a sophisticated balance of flavours and textures, making them a perfect choice for a light yet indulgent dinner. The natural sweetness of the large sea scallops pairs beautifully with the salty crunch of the bacon and the earthy, caramelised notes of the sprouts. Finished with a bright, citrus-spiked sauce, this dish feels elegant enough for a weekend dinner party while remaining simple enough for a midweek treat.

As a diabetes-friendly main course, this recipe prioritises lean protein and nutrient-dense vegetables without compromising on satisfaction. By using a small amount of flavourful bacon fat alongside heart-healthy olive oil, you achieve a rich depth of flavour while keeping the dish balanced. Serve these golden scallops immediately for a high-protein, low-carb meal that is as nutritious as it is delicious.

Ingredients for Seared Scallops with Brussels Sprouts and Bacon

275g Brussels sprouts, trimmed and halved lengthwise
3 bacon slices (90g), cut crosswise into 1/2-inch pieces
240ml low-sodium chicken broth
60ml plus 2 teaspoons water
1 1/2 tablespoons unsalted butter
1/4 כפיות מלח
קמצוץ סוכר
12 large sea scallops (575g), tough muscle removed from side of each if necessary
2 teaspoons olive oil
3/4 teaspoons cornflour
2 כפיות מיץ לימון טרי

How to make Seared Scallops with Brussels Sprouts and Bacon

Blanch Brussels sprouts in a 3- to 4-quart saucepan of boiling salted water , uncovered, 3 minutes, then drain.

Cook bacon in a 10-inch heavy skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon with a slotted spoon to a small bowl and reserve bacon fat in another small bowl.

Add 60ml broth and 60ml water to skillet and bring to a simmer, scraping up any brown bits. Add butter, salt, sugar, a pinch of pepper, and Brussels sprouts and simmer, covered, 4 minutes. Remove lid and cook over moderately high heat, stirring occasionally, until all liquid is evaporated and Brussels sprouts are tender and golden brown, about 8 minutes more. Stir in bacon and remove from heat.

While Brussels sprouts are browning, pat scallops dry and season with salt and pepper. Heat oil with 2 teaspoons bacon fat in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and just cooked through, 4 to 6 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil.

Pour off and discard any fat from skillet used to cook scallops. Add remaining 180ml broth and simmer, stirring and scraping up any brown bits, 1 minute. Stir cornflour into remaining 2 teaspoons water in a cup, then stir into sauce along with any scallop juices accumulated on platter. Simmer, stirring, 1 minute, then remove from heat and stir in lemon juice and salt and pepper to taste.

Serve Brussels sprouts topped with scallops and sauce.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.