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Scallops with Brussels Sprouts Recipe - Stuart Brioza, Nicole Krasinski | Food & Wine

Date Added: 5/4/2021    Source: www.foodandwine.com

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Ingredients
  • 5 star values: 54
  • 4 star values: 0
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  • 1 star values: 0
  • 54 Ratings
  • 1 Review
  • 1/4 cup crème fraîche
  • 1/4 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon snipped chives
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 6 jumbo scallops (about 3/4 pound)
  • 6 thin slices pancetta (about 2 ounces)
  • 1/2 pound brussels sprouts, thinly sliced
  • 1 shallot, thinly sliced
  • 1 tablespoon unsalted butter
  • 1 garlic clove, minced
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