Posted by: jawsome | January 11, 2011

I am not a food blogger, but…

* not my photo - ours had WAAAY more brussel sprouts (from

Matt and I spend a crazy amount of money on food. In fact, food is pretty much our only real splurge, as both of us hate shopping and extraneous material goods in general. As such, our fridge is routinely stocked with a wide variety of goodies – which also means we have to be very careful not to let things spoil. Yesterday we had some brussels sprouts and bacon that needed to be cooked, and I had happened to pick up some scallops on sale at Sunflower. One of our friends from Santa Barbara, Shaun, taught me this tried and true method for conquering leftover ingredients: the google. Take your main ingredients and google them, and most likely someone has come up with a great recipe. I love the internet.

So, as I was working slacking off yesterday, I googled scallops and brussels sprouts. O.M.G. best dinner EVER. Here is the recipe I came up with (modified for lack of culinary expertise and fancy pants ingredients from


10 Scallops (1 lb)

1/2 Onion (or 2 shallots if you have them, we didn’t)

5 strips of bacon

1 lb brussels sprouts (oh yes, you read that correctly. I love me some brussels)

1/4 stick butter

4 garlic cloves

salt, pepper to taste


  1. Sprinkle salt and pepper on both sides of scallops, set aside
  2. Pan fry bacon until crisp in large skillet or wok (you will add the brussels to this later)
  3. While bacon is frying, prepare the brussels sprouts by cutting off the stem and cutting them into quarters, place in bowl 
  4. Chop 1/2 onion into 1cm pieces, finely chop garlic cloves
  5. Melt butter in microwave and add salt and pepper. Pour over brussels and stir until covered.
  6. Remove bacon onto paper towels to drain, blot off excess grease
  7. Take half the leftover bacon grease and pour into the skillet you will use for the scallops. Do not heat the pan yet.
  8. Turn the heat under the pan you used for the bacon up to high, add onions.
  9. When the onions have become translucent, add brussels. Stir until combined, then add garlic.
  10. Let brussels sear slightly, stirring occasionally until a few start to brown (do not put a lid on the pan yet, that will cause them to steam)
  11. Turn heat to low, cover.
  12. Turn heat to high under the other pan, place scallops in once bacon grease begins to smoke.
  13. Sear scallops (~3 minutes per side) until cooked.
  14. Crumble bacon, add to brussels sprouts mixture, place on plate.
  15. Place scallops on top.

Enjoy! I recommend a light Pinot Grigio to go with this, that Matt and I did NOT have because we’re being good. Obviously this is not a low fat meal, but the fats used are healthy fats and there is nothing artificial in this recipe. It was amazing.  🙂



  1. i LOVE brussel sprouts! this looks delish!

  2. I love bacon and brussel sprouts. I don’t get them very often because my husband can’t even stand the smell of them cooking LOL.

    • I know what you mean about the smell, but I find that if you pan fry them the smell is not nearly as bad as if you try to boil/steam them. Searing is the way to go.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: