Scallops With Brussels Sprouts

Ingredients

• 1/4 cup creme fraiche
• 1/4 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• 1 tablespoon snipped chives
• 3 tablespoons extra-virgin olive oil
• salt & freshly ground black pepper
• 6 jumbo scallops (about 3/4 pound)
• 6 slices pancetta (about 2 ounces)
• 1/2 lb Brussels sprout, thinly sliced
• 1 shallot, thinly sliced
• 1 tablespoon unsalted butter
• 1 garlic clove, minced

Directions

1. 1

   In a small bowl, whisk the creme fraiche with the finely grated lemon zest, fresh lemon juice, snipped chives and 1 tablespoon of the olive oil.

2. 2

   Season the lemon-chive creme fraiche with salt and pepper.

3. 3

   In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering.

4. 4

   Generously season the scallops with salt and pepper and add them to the skillet.

5. 5

   Cook the scallops over moderately high heat, turning once, until they are golden and just cooked through, about 5 minutes.

6. 6

   Transfer the scallops to a plate; tent with aluminum foil to keep warm.

7. 7

   Meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes.

8. 8

   Add the brussels sprouts and shallot and cook, stirring, until the brussels sprouts are softened but still bright green, about 2 minutes.

9. 9

   Off the heat, stir in the butter and garlic and season with salt and pepper; transfer to plates and top with the scallops.

10. 10

    Serve with the lemon-chive creme fraiche & Lush white: 2004 Tablas Creek Cotes de Tablas Blanc.

11. 11

    Enjoy!