Seared Scallops With Pancetta and Brussels Sprouts Recipe | Fronk Recipes

Name: Seared Scallops With Pancetta and Brussels Sprouts Recipe | Fronk Recipes
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; freshly ground black pepper; 2 tablespoons rice wine vinegar; 1 tablespoon unsalted butter; 12 large scallops

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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
freshly ground black pepper
2 tablespoons rice wine vinegar
1 tablespoon unsalted butter
12 large scallops