1. 1. SEA SCALLOPS WITH BACON BRUSSELS SPROUTS
   6 cups chicken broth
   1 large russet potato
   3 tablespoons butter
   1/3 cup milk
   Salt and pepper to taste
   1/2 teaspoon garlic powder
   10 ounces Brussels sprouts, trimmed and halved lengthwise
   3 bacon slices (3 ounces), cut crosswise into 1/2-inch pieces
   1-2 cloves garlic, minced
   2-3 tablespoons olive oil
   1 cup low-sodium chicken broth
   8 large sea scallops tough muscle removed from side of each if necessary
   Salt and pepper to taste
   1 teaspoon cornstarch
   
   
   Pre-heat oven to 400 degrees. 
   
   Peel potatoes and boil in chicken broth until soft, mash with butter, milk, garlic powder and season to taste with salt and pepper. 
   
   Toss brussel sprouts with olive oil, garlic, salt and pepper and spread on baking sheet.
   Place in 400 degree oven and toss or stir every 5-10 minutes. 
   
   Cook bacon in a 10-inch heavy skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon with a slotted spoon to a paper towel to absorb excess oil and then add to brussel sprouts in the oven. Reserve bacon fat in another small bowl. 
   
   While Brussels sprouts are browning, pat scallops dry and season with salt and pepper. When brussels sprout are browning, heat 2 tablespoon bacon fat in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and just cooked through, 4 to 6 minutes total. If large scallops, after browning, place in 400 degree oven for 3-5 minutes. Transfer to a platter as cooked and keep warm, loosely covered with foil. 
   
   Pour off and discard any fat from skillet used to cook scallops. Add remaining 3/4 cup broth and simmer, stirring and scraping up any brown bits, 1 minute. Stir cornstarch into remaining 2 teaspoons water in a cup, then stir into sauce along with any scallop juices accumulated on platter. Simmer, stirring, 1 minute, then remove from heat add salt and pepper to taste.
   
   To plate, start with mashed potatoes, top with brussel sprouts, scallops and sauce.