Seared Scallops With Pancetta and Brussels Sprouts Recipe | Fronk Recipes | Umami

Ingredients

• 2 tablespoons olive oil, divided
• 1/4 pound pancetta, cut into 1/2-inch cubes
• 1 medium shallot, thinly sliced (about 1/4 cup)
• 1 pound Brussels sprouts, roughly chopped or shredded with a mandoline (about 6 cups)
• Kosher salt and freshly ground black pepper
• 2 tablespoons rice wine vinegar
• 1 tablespoon unsalted butter
• 12 large scallops