Brussels Sprouts and Scallops

Geoff and I made this recipe last month for my mom's birthday. We actually made my grandpa cook the scallops because he has a tendency of saying seafood is "tough" if it isn't cooked right. I wasn't about to let a delicious meal be ruined with that horrible word. Unfortunately, he undercooked the scallops slightly, which is why they aren't that delicious golden brown. Surprisingly, both my nanny and my grandpa loved the meal. They enjoyed it so much that they even told me it was good. In the 5 months that they have been living with my mother, I think maybe they've complimented her cooking 3 or 4 times (and twice it was for the lobster mac and cheese recipe that I picked out!) so I think I'm winning.

Inspired by this recipe: http://www.foodandwine.com/recipes/scallops-with-brussels-sprouts)

(Serves 2)

Ingredients:

¼ sour cream

½ tsp grated lemon zest

2 tsp lemon juice

1 tbsp olive oil

6 jumbo scallops (my Uncle John swears that if you get the scallops that are slightly pinkish in colour that they’re WAY better, but white coloured scallops are really good too!)

½ lb Brussels sprouts, thinly sliced

1 green onion, thinly sliced

3 tbsp butter

2 garlic cloves, minced

2 ounces pancetta, cubed

1. In a bowl, mix together sour cream, lemon zest, lemon juice and 1 tbsp olive oil. Season to taste with salt and pepper
2. In a medium skillet, melt 2 tablespoons of butter and add 1 clove of garlic. Sautee scallops on moderately high heat until golden and just cooked through, about 5 minutes. Transfer to a plate and cover with aluminum foil to keep warm
3. Meanwhile, in another skillet, cook pancetta over moderately high heat, until brown and crisp, about 4 minutes. Add the Brussels sprouts and green onions and cook, stirring until softened, about 2 minutes. Remove from heat; add butter and garlic until melted.
4. Transfer to plates