BUNGALOW KITCHEN: Bacon makes everything better, even Brussels sprouts
Brussels sprouts have always gotten a bad rap, but I think that is changing. They are showing up on menus everywhere around the South as though everyone is realizing they are wonderful greens that can be a critical part of any dish.
As tiny cabbages, the sprouts can take the flavor of almost any seasoning and can serve as a stand in for slaws or salads. But, truly, the best way to enjoy them is sautéed in a fat of your choosing, which will almost always be bacon fat.
Bacon fat offers a masking element to the sprouts, bringing more flavor to the dish for those who may otherwise not want to try it. Bacon is a gateway food in that way, and my hope is that you will branch out and try all different applications for the sprout. They are very good -- and good for you.
Also featured here is the oft-forgotten turnip root. The greens often get love for their bitter bite and vitamin content, but the root can serve as a vitamin-rich potato alternative as well. No need to ignore the root, as it is great to roast, sauté or mash.
Pair these wonderful foods with delicious sea scallops, toasted walnuts and some traditional barbecue seasonings and you have a great Southern winter welcome that should be pleasing to almost any pallet.
Alex and Eleta Morrison live in Macon and write a food blog, Bungalow Kitchen. Visit their blog at bungalowkitchen.wordpress.com or contact them at bungalowkitchenmacon@gmail.com.
BUNGALOW KITCHEN RECIPE
Sea Scallops with Bacon-Sautéed Brussels Sprouts, Garlic Toasted Walnuts and Mashed Braised Turnip Root
FOR THE WALNUTS:
1/2 cup walnuts
4 garlic cloves
Olive oil
FOR THE TURNIPS:
1 large turnip
2 tablespoons butter
Salt and Pepper, to taste
1 tablespoon paprika
1/2 cup chicken stock
FOR THE SPROUTS:
5 strips bacon
1/2 pound Brussels sprouts
FOR THE SCALLOPS:
6 large sea scallops
1 tablespoon butter
Salt and pepper, to taste
FOR THE SAUCE:
2 tablespoons red wine vinegar
1 shallot, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon coriander
1 pinch cayenne
2 teaspoons turbinado sugar
To make the walnuts: Peel garlic cloves for walnuts and wrap in foil. Bake at 350 degrees for 15 minutes or until brown. When ready, remove garlic and mash into a sauté pan. Cover with olive oil and heat to medium. Coat walnuts in the oil and toast on medium-low for 5 minutes.
To make the turnips: Peel turnip and cut into chunks. Melt butter over medium heat and add salt, pepper and paprika. Add turnips and stir. Cover and cook 10 minutes. After 10 minutes, add stock and simmer for 15 minutes. Drain the turnips and puree with immersion blender, food processor or masher.
To make the sprouts: In a large pan, render fat of the bacon until bacon is crispy. Reserve 2 tablespoons of fat for sauce.
Remove stems from sprouts and slice in half vertically. Over medium heat, place sprouts cut side down into fat and cook 2 minutes or until browned. Turn and lower heat, cook an additional five minutes. Remove sprouts.
To make the scallops: Season scallops with salt and pepper and set aside for 20 minutes.
In a large pan, melt butter for scallops over medium-high heat. Sear the scallops 2 minutes per side before lowering heat to medium-low for an additional minute or until scallops are cooked through the middle, but still springy.
To make the sauce: Add the reserved bacon fat to pan and add shallots and vinegar. Cook 2 minutes then add the remaining spices and whisk together. Lower heat to simmer and stir occasionally until plating.
Plate the dish with a spoonful of turnip puree and line half the sprouts cut side up adjacent. Place the scallops next to the sprouts and cover with crumbles of reserved bacon and walnuts. Drizzle the sauce over both the sprouts and the scallops. Enjoy!
This story was originally published November 24, 2015 at 9:44 PM with the headline "BUNGALOW KITCHEN: Bacon makes everything better, even Brussels sprouts ."