Brioza has a brilliant way of preparing brussels sprouts: Rather than cook them whole, he thinly slices them, then sautés them with pancetta, shallot and garlic until they're shredded and soft. Ingredients 1/4 cup crème fraîche 1/4 teaspoon lemon zest finely grated 1 teaspoon fresh lemon juice 1 tablespoon Chives snipped 3 tablespoons extra-virgin olive oil to taste Salt and pepper 6 each jumbo scallops (about 3/4 pound total) 6 slices pancetta (about 2 ounces), thinly sliced 1/2 pound brussels sprouts thinly sliced 1 each Shallot thinly sliced 1 tablespoon unsalted butter 1 clove Garlic minced

Instructions
In a small bowl, whisk the crème fraîche with the finely grated lemon zest, fresh lemon juice, snipped chives and 1 tablespoon of the olive oil. Season the lemon-chive crème fraîche with salt and pepper.

In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Generously season the scallops with salt and pepper and add them to the skillet. Cook the scallops over moderately high heat, turning once, until they are golden and just cooked through, about 5 minutes. Transfer the scallops to a plate; tent with aluminum foil to keep warm.

Meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes. Add the brussels sprouts and shallot and cook, stirring, until the brussels sprouts are softened but still bright green, about 2 minutes. Off the heat, stir in the butter and garlic and season with salt and pepper; transfer to plates and top with the scallops. Serve with the lemon-chive crème fraîche.


This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 2 Servings
     Food & Wine magazine, February 2006, page 76

notes:  WINE Lush white: 2004 Tablas Creek Côtes de Tablas Blanc.

Cuisine:

Main Ingredient: