Seared Scallops with Bacon Brussel Sprouts

- Finely grate lemon rind to make 2 tsp zest; juice lemon to make 1 tbsp juice and set aside - Pull leaves from brussels sprouts and cut cores in half; set aside - In a skillet, cook bacon over medium-high heat until golden and crisp; transfer to plate - In the same skillet, heat 1 tbsp of the olive oil and cook garlic and brussels sprouts leaves and cores until brussels sprouts start to brown - Add 1/4 cup water and pinch each salt and pepper; cook, stirring, until almost no water remains - Stir in lemon zest and juice; scrape onto platters and top with bacon - Sprinkle scallops with salt and pepper - In the same skillet, heat remaining oil; cook scallops, turning once, until opaque and golden brown - Serve on brussels sprouts mixture