Seared Scallops with Brussels Sprouts and Bacon

Ingredients

• 2 teaspoons olive oil
• ¾ teaspoon cornstarch
• 2 teaspoons fresh lemon juice
• 10 ounces Brussels sprouts
• 3 bacon slices (3 ounces)
• 1 cup low-sodium chicken broth
• 14 teaspoons water
• + 4 more ingredients
• • 1 ½ tablespoons unsalted butter
  • 1 sugar
  • ¼ teaspoon salt
  • 12 large sea scallops

Blanch Brussels sprouts in a 3- to 4-quart saucepan of boiling salted water , uncovered, 3 minutes, then drain. Cook bacon in a 10-inch heavy skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon with a slotted spoon to a small bowl and reserve bacon fat in another sm...

View full recipe at Epicurious