One-Pot Wonders: Seared Scallops With Pancetta and Brussels Sprouts

[照片：Yasmin Fahr]

有没有人小时候喜欢布鲁塞尔芽菜？我认为我什至没有尝试过它们，因为我一直认为它们是臭和没有吸引力的。直到我成年后，我才真正开始与这种球缘蔬菜的恋情真正开始（尽管我敢肯定，他们被培根送给他们没有受伤的事实）。

Now, I try to eat Brussels as often as I can, and I still stay true to the great combination of sprouts and pork. For this recipe, I use pancetta and shred the brussels sprouts to make a hash/salad of sorts to rest under beautifully seared scallops. The only thing that you're going to have to master is using a mandoline. If you don't have one, I suggest picking up a plastic one as they're super inexpensive and a great time-saver for busy weeknight cooks.

I'll admit that the giant blade made me a little nervous, as I watched shreds of perfectly-sized greens collect in a bowl and imagined my fingers joining them next, but there's no reason to fear the mandoline. If you keep your eye on the hand doing the slicing, you'll know when to stop before it gets too close (for beginners, feel free to stop even earlier). By using a mandolin, I cut down on time two ways: one, I don't have to trim the roots of the sprouts, since I can use them as anchors while shredding, and two, because shredding is just plain faster than cutting with a knife.

之后，我煮薄饼，加入葱和切碎的芽菜，直到开始变成褐色，然后用米酒葡萄酒醋将锅涂上锅，加入酸，并刮擦所有可口的棕色碎片。扇贝的关键是将它们放入非常热的锅中，然后将它们独自一人放置几分钟，以便它们可以正确烤。然后翻转，将混合物放回原处，享受。

Dinner is served in less than 30 minutes, and all you had to do was buy four ingredients. Not bad, right?

About the Author:Yasmin Fahris a food lover, writer, and cook. Follow her@yasminfahrfor more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

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