Recipe · 25 min
Buttered Scallops with Bacon & Brown Sugar Brussels Sprouts
- 25 min
- 2–6 servings
- 530 kcal / serving
This dish pairs crisp bacon, caramelized Brussels sprouts, and tender scallops for a satisfying weeknight meal. The savory mix and sweet glaze stay balanced, letting the shellfish shine without extra fuss.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4 slicesbacon
- 1 lbBrussels sprouts
- ¾ lbsea scallops
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, brown sugar, butter, unsalted, red wine vinegar, salt
Cookware
chef's knife · cutting board · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 lbBrussels sprouts
- ½ mediumyellow onion
- yellow onions
Meat & seafood
- 4 slicesbacon
- ¾ lbsea scallops
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| bacon | 4 slices | 8 slices | 12 slices |
| Brussels sprouts | 1 lb | 2 lb | 3 lb |
| sea scallops | ¾ lb | 1 ½ lb | 2 ¼ lb |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1) Heat a large skillet over medium-high heat until hot.
- 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) Peel and finely dice the onion.
- 4) Return the bacon to the plate and crumble or chop it into small pieces; set aside.
- 5) In the same skillet, add the onion and cook, stirring occasionally, until softened, about 3–5 minutes.
- 6) Trim the Brussels sprouts, remove any outer leaves if needed, and slice them thinly.
- 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) Return the skillet to medium-high heat and add the butter, allowing it to melt and foam.
- 9) Pat the scallops dry and season on both sides with salt and pepper; arrange on a plate.
- 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) Build each plate with a bed of Brussels sprouts, top with the scallops and crumbled bacon, and serve.
- 12) Enjoy immediately and portion as desired.
Two tips
- Prep the bacon ahead and store crumbles in a small container for easy topping later.
- If you have leftovers, rewarm gently in a skillet with a splash of water to keep the sprouts tender and the scallops from drying out.
Nutrition per serving
- Calories
- 530 kcal
- Protein
- 36 g
- Carbs
- 34 g
- Fat
- 30 g
- Fiber
- 9 g
- Sodium
- 1098 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.