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Toss aside the usual starter salad for a head-turning seafood dish that’s equal parts fresh, savory, and sophisticated. This warm salad-style plate brings together the best of land and sea—deep golden-brown Wholey scallops nestled atop shaved Brussels sprouts, all kissed with a buttery white wine pan sauce and topped with irresistible crispy pancetta. Whether served as a show-stopping starter or a light main course, this brussels sprouts, scallops, and pancetta recipe is an elegant way to bring restaurant-quality flavor to your home kitchen.

Serving Size: 2-3 people
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients You’ll Need

• 1 lb Wholey Sea Scallops, thawed and patted dry
• 4 oz pancetta, diced
• 3 cups shaved Brussels sprouts (or thinly sliced by hand)
• 1 small shallot, finely sliced
• 3 tbsp unsalted butter, divided
• 1/3 cup dry white wine
• 1 tsp fresh thyme leaves
• Salt and freshly cracked black pepper, to taste
• Olive oil, for searing

Directions:

1. Crisp the Pancetta:
   In a large skillet over medium heat, cook diced pancetta until browned and crispy. Remove with a slotted spoon and set aside on a paper towel–lined plate. Leave a bit of rendered fat in the pan for added flavor.
   
   
2. Sauté the Brussels Sprouts and Shallots:
   Add 1 tablespoon of butter to the same pan. Toss in shaved Brussels sprouts and shallots, stirring occasionally until lightly browned and tender—about 5 minutes. Transfer to a serving platter and keep warm.
   
   
3. Sear the Scallops:
   Wipe out the pan lightly, then heat a drizzle of olive oil over medium-high heat. Season scallops with salt and pepper, then sear for about 2 minutes per side until golden brown and just opaque in the center. Remove and set aside.
   
   
4. Make the Pan Sauce:
   Lower the heat to medium. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Add the remaining 2 tablespoons of butter and fresh thyme, whisking until smooth and slightly thickened.
   
   
5. Assemble and Serve:
   Spoon the sautéed Brussels sprouts and shallots onto plates. Top with scallops and pancetta, then drizzle the buttery white wine sauce over everything. Finish with a sprinkle of thyme or a squeeze of lemon for brightness.

Tip from the Wholey Kitchen

For the best sear, make sure your scallops are completely dry before they hit the pan. That’s how you’ll get that perfect golden crust while keeping the centers tender and sweet. This brussels sprouts, scallops, and pancetta recipe brings flavor, texture, and warmth to your table—proving that simple ingredients, when handled with care, can deliver a meal worth savoring.