Scallops with Brussels sprouts

I like Brussels sprouts anyway but this recipe in The Barcelona Cookbook featured a novel way of using them. After you parboil just 1 c. of pared Brussels sprouts for 3 min. (they are at their greenest), drain and plunge in ice water (to keep them green), you then "separate the sprouts into leaves for cooking." I just sliced off a bit more of the root and the outer leaves came off easily, sliced again for some of the inner leaves, then threw away the small core attached to the root.

We love scallops but only splurge on them a couple of times a year. The recipe specifies "dry" scallops from a "reputable" fish store. Apparently a cheaper version is preserved in liquid and won't work in this recipe. The Fishery, being reputable, had dry scallops and I got 6 beauties for the 2 of us (the recipe calls for 12 to serve 4). I did the full recipe for the rest, because we weren't having any other accompaniment.

Heat 2 Tbl. of butter in a skillet over high heat, add 1/4-lb. slab bacon cut into 1/2-in. dice (I used thick slice bacon I had on hand, but it's probably better to make the effort to get the slab because my bacon got pretty crispy), cook for 2 min. and then put the scallops, salted and peppered, in the pan to sear for 3 min. Directions not clear whether you also sear another 3 min. after turning (in general, this great cookbook could have used another round of home kitchen testing and final style editing because it is not always clear), but these were big scallops and I figured they weren't going to get overdone with another 3 min. Then you add those separated sprout leaves, 2 diced shallots, and 1 tsp. chopped garlic and cook for another 2 to 3 min. while stirring. Then you add 3/4 c. dry white wine, bring to a boil and scrape to deglaze pan. Remove scallops and boil down wine by 2/3. Swirl in another Tbl. butter (I actually forgot this and didn't miss it). Divide scallops onto serving plates and ladle sprouts and sauce over them. Elegant, delicious, light, lovely.

I ordered this book after the short ribs recipe I got online was such a hit. The book is very nice and there are also great descriptions of Barcelona, Spanish cheeses, etc. though the title itself refers to a restaurant group in Connecticut.