Servings: 2

Weight Watcher Smart Points: 16

Preparation Time: 15 Minutes

Cooking Time: 25 Minutes

Ready In: 40 Minutes



    1. With a knife, dice the pancetta
    2. Next, peel and thinly slice shallots
    3. Heat a sauté pan over medium heat and add the pancetta
    4. Once the fat begins to render from the pancetta, add the shallots and sauté until the pancetta is crispy and the shallots are translucent and tender.While the pancetta is sautéing, shred the Brussels sprouts by thinly slicing the sprouts with a knife from the top to the base
    5. Once the pancetta and shallots are cooked, add the shredded Brussels sprouts and lemon juice and sauté for 5 minutes until tender but still vibrant green
    6. Taste and add salt and pepper if needed
    7. Remove from heat.With a paper towel, pat dry the scallops
    8. This will allow the scallops to have a nice golden sear
    9. Season the scallops with a generous pinch of salt and pepper
    10. Heat oil over high heat in a sauté pan or cast iron
    11. Once the oil is hot and slightly smoking, add scallops and sear for 3 to 4 minutes a side until golden
    12. Tip: Use a timer to avoid over cooking
    13. Remove the scallops to a plate.Reduce heat to medium and add wine
    14. Simmer the wine until it reduces to 1 tablespoon, about 5 minutes
    15. Add thyme and butter, one tablespoon at a time while whisking
    16. Once the butter has melted and incorporated into the wine, remove from heat.To serve: Spoon Brussels sprouts and pancetta on a plate and place scallops, 3 per serving, on top
    17. Pour the pan sauce over the scallops and serve
    18. Serve with crusty bread
    19. Wine pairing: French Sauvignon Blanc or Pinot Blanc.

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