Seared Scallops and Shredded Brussel Sprouts

I live around the corner from Central Market. And I love Central Market. Me going there is like a kid in the candy store. I could walk around in there for hours, and I could easily come out broke every time. So, I have decided to allow myself only one shopping trip there a month. And this is one of my Central Market meals.

Seared Scallops and Shredded Brussels Sprouts

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adapted from EatingWell.com

3 sea scallops

1 c. Brussels sprouts, halved and thinly sliced

2 scallions, chopped

1 slice turkey bacon, chopped

2 t. Dijon mustard

2 t. red wine vinegar

Salt and pepper

In small skillet, cook bacon over medium high heat and remove. Add Brussels sprouts and scallions. Stir in mustard, vinegar, a splash of water, salt and pepper. Cook for 5-6 minutes, until tender. Top with bacon. Pat scallops dry. Salt and pepper both sides. Cook scallops in skillet over medium high heat for 2-3 minutes per side.