Seared Scallops with Brussels Sprouts and Bacon

• 10 ounces Brussels sprouts, trimmed and halved lengthwise
• 3 bacon slices (3 ounces), cut crosswise into 1/2-inch pieces
• 1 cup low-sodium chicken broth
• 1/4 cup plus 2 teaspoons water
• 1 1/2 tablespoons unsalted butter
• 1/4 teaspoon salt
• Pinch of sugar
• 12 large sea scallops (1 1/4 pounds), tough muscle removed from side of each if necessary
• 2 teaspoons olive oil
• 3/4 teaspoon cornstarch
• 2 teaspoons fresh lemon juice

1. Blanch Brussels sprouts in a 3- to 4-quart saucepan of boiling salted water , uncovered, 3 minutes, then drain.
2. Cook bacon in a 10-inch heavy skillet over moderate heat, turning over occasionally, until crisp.
3. Transfer bacon with a slotted spoon to a small bowl and reserve bacon fat in another small bowl.
4. Add 1/4 cup broth and 1/4 cup water to skillet and bring to a simmer, scraping up any brown bits.
5. Add butter, salt, sugar, a pinch of pepper, and Brussels sprouts and simmer, covered, 4 minutes.
6. Remove lid and cook over moderately high heat, stirring occasionally, until all liquid is evaporated and Brussels sprouts are tender and golden brown, about 8 minutes more.
7. Stir in bacon and remove from heat.
8. While Brussels sprouts are browning, pat scallops dry and season with salt and pepper.
9. Heat oil with 2 teaspoons bacon fat in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and just cooked through, 4 to 6 minutes total.
10. Transfer to a platter as cooked and keep warm, loosely covered with foil.
11. Pour off and discard any fat from skillet used to cook scallops.
12. Add remaining 3/4 cup broth and simmer, stirring and scraping up any brown bits, 1 minute.
13. Stir cornstarch into remaining 2 teaspoons water in a cup, then stir into sauce along with any scallop juices accumulated on platter.
14. Simmer, stirring, 1 minute, then remove from heat and stir in lemon juice and salt and pepper to taste.
15. Serve Brussels sprouts topped with scallops and sauce.

brussels, bacon, chicken broth, water, unsalted butter, salt, sugar, necessary, olive oil, cornstarch, lemon juice

Taken from www.epicurious.com/recipes/food/views/seared-scallops-with-brussels-sprouts-and-bacon-108676 (may not work)