Pan-browned scallops on a bed of bacon and Brussels sprouts from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (page 234) by Lynne Rossetto Kasper and Sally Swift

  • Brussels sprouts
  • onions
  • tarragon
  • bacon
  • scallops

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Waderu on May 17, 2014

    We don't eat meat and I didn't have brussels sprouts. So I seasoned asparagus and portabello slices with olive oil, smoked paprika, smoked black pepper and garlic salt and grilled them. Once cooled I chopped them up and added them to the pan with the scallops after they had been seared. Served with wild rice. Turned out great.

  • Laura on February 08, 2013

    Pg. 234. This was very good and very easy. I'd make it again any time. The recipe says it serves 4. I made the full amount of brussels sprouts (1 lb), but only cooked 6 scallops because there were only 2 of us. We managed to consume the entire pan.

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