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Scallops With Brussels Sprouts

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1/4 cup crème fraîche

1/4 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

1 tablespoon snipped chives

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

6 jumbo scallops (about 3/4 pound)

6 thin slices pancetta (about 2 ounces)

1/2 pound brussels sprouts, thinly sliced

1 shallot, thinly sliced

1 tablespoon unsalted butter

1 garlic clove, minced

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