Seared Scallops with Glazed Brussels Sprouts

1. Prepare the Glaze

In a small bowl, whisk together the fresh lime juice, maple syrup, Dijon mustard, garlic powder, and a pinch of kosher salt and black pepper until well combined. Set this aside.

2. Cook the Bacon

Heat a tablespoon of olive oil in a large skillet over medium heat and cook the bacon until crispy, about 3 to 4 minutes. Transfer the bacon to a paper towel-lined plate to drain, keeping the skillet with the remaining bacon fat.

3. Sear the Scallops

Pat the scallops dry and season with salt. Sear the scallops in the skillet with bacon fat over high heat for 2 to 3 minutes on the first side until a golden-brown crust forms. Flip and cook for another 30 seconds to 1 minute.

4. Sear the Brussels Sprouts

In the same skillet, add the Brussels sprouts and season with more salt and pepper, searing for 2 to 3 minutes until they are charred yet still vibrant green.

5. Reduce the Glaze

Pour the lime juice mixture into the empty skillet and reduce for 2 to 5 minutes until it becomes sticky and candy-like.

6. Glaze the Scallops

Place the seared scallops back into the skillet with the reduced glaze. Add the cold unsalted butter, swirling the pan to melt the butter and coat the scallops with the glaze.

7. Combine and Serve

Reintroduce the crispy bacon and Brussels sprouts to the skillet, tossing to coat with the glaze. Sprinkle with chopped chives for serving.