细Cooking Magazine - November/December 2020

Servings:2 to 3

Brussels sprouts have a slightly crunchy texture and a subtly sweet flavor that complements scallops. Thinly sliced,they cook in just a couple of minutes.

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10 oz. trimmed Brussels sprouts
3 Tbs. olive oil
Kosher salt and freshly ground black pepper
1 lb. dry-packed sea scallops, side muscle removed and patted dry
All-purpose flour
2 Tbs. cold unsalted butter, cut into pieces
1 Tbs. fresh lemon juice
1 tsp. coarse-grained Dijon mustard

Calories (kcal) : 340
Fat Calories (kcal): 200
Fat (g): 23
Saturated Fat (g): 7
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 12
Cholesterol (mg): 55
Sodium (mg): 1030
Carbohydrates (g): 15
Fiber (g): 3
Protein (g): 21

Preparation

In a food processor fitted with the 2-mm slicing blade, shred the Brussels sprouts.
Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the Brussels sprouts, season with salt and pepper, and toss to coat with the oil. Cover and cook until starting to soften, about 1-1/2 minutes. Transfer to a platter and keep warm.
Season the scallops with salt and pepper. Dust both flat sides with all-purpose flour. Heat the remaining 1 Tbs. oil in the skillet over medium-high heat until shimmering hot. Add the scallops and cook, flipping once, until browned and just cooked through, about 5 minutes.
Put the scallops on top of the Brussels sprouts and return the skillet to medium-low heat. Add the butter, lemon juice, mustard, and 2 Tbs. water and cook, stirring and scraping up any browned bits, until the butter is incorporated and the sauce has thickened, about 1 minute. Season to taste with salt and pepper, spoon over the scallops, and serve.

(9 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Brussels Sprouts
IN THIS RECIPE
Black Peppercorns
IN THIS RECIPE
Sea Scallops
FEATURED
Squash Blossoms

Reviews

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Reviews (9 reviews)

lizanne55| 11/07/2021

Really delicious and so fast and easy to make! Like others, I didn't use flour on the scallops and I would double up on the dressing too. I agree the last paragraph is a little confusing but realized it was just saying to put the scallops on top of the already cooked (but still warm) brussels sprouts. Next step, return the pan to the heat at medium low and then add the butter, lemon, etc.
Happy_Sunshine| 05/12/2020

Simple and delicious. I think I would double up on the mustard vinaigrette next time...and I paired it with risotto.
1newskibum| 04/09/2020

Absolutely Devine! Did everything as directed, except didn’t use flour on scallops...just didn’t think necessary...and was right! Super easy. Next time might add the bacon to the mix.