Buttered Scallops with Bacon & Brown Sugar Brussels Sprouts

Directions

1. 1) Heat a large skillet over medium-high heat until hot.
2. 2) Add the bacon and cook until it is crisp, about 3–5 minutes per side; transfer to a plate lined with paper towels to drain.
3. 3) Peel and finely dice the onion.
4. 4) Return the bacon to the plate and crumble or chop it into small pieces; set aside.
5. 5) In the same skillet, add the onion and cook, stirring occasionally, until softened, about 3–5 minutes.
6. 6) Trim the Brussels sprouts, remove any outer leaves if needed, and slice them thinly.
7. 7) Add the Brussels sprouts to the skillet along with the red wine vinegar, brown sugar, and salt; cook, stirring often, until lightly browned and tender, 4–6 minutes, then transfer to a medium bowl.
8. 8) Return the skillet to medium-high heat and add the butter, allowing it to melt and foam.
9. 9) Pat the scallops dry and season on both sides with salt and pepper; arrange on a plate.
10. 10) Place the scallops in a single layer in the skillet and sear until a golden crust forms and they are opaque through the center, 1½–2 minutes per side; transfer to a clean plate.
11. 11) Build each plate with a bed of Brussels sprouts, top with the scallops and crumbled bacon, and serve.
12. 12) Enjoy immediately and portion as desired.