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Posts Tagged ‘scallops’

  1. Scallops with Brussels Sprouts and Mustard Sauce

    January 15, 2013 by betsy

    photo (13)resize

    According to a recent Public Policy Poll, Brussels sprouts beat out Congress in popularity 69 to 23.  Well, I may not have enjoyed them as a kid, but they certainly are tasty now!  Although my husband might actually rank Brussels sprouts lower than Congress, he did like this dish! This is a quick, easy dinner that is fast enough for a weeknight, but nice enough for the weekend too.

    When cooking the scallops, make sure you don’t crowd the pan.  If the scallops are touching, they won’t caramelize nicely.  The mustard sauce had a great flavor. It really complimented the bitterness of the sprouts.  This is a keeper!

    Sea Scallops with Brussels Sprouts and Mustard Sauce, adapted from Fine Cooking

    • 1 lb sea scallops
    • 10 oz brussels sprouts
    • 3 T olive oil
    • all-purpose flour (for dusting)
    • Kosher salt
    • Black pepper

    for mustard sauce:

    • 2 T unsalted butter
    • 1 T lemon juice
    • 2 T water
    • 1 tsp coarse grain Dijon mustard

    Remove scallops from packaging and pat dry.

    In a food processor fitted with the slicing blade attachment, shred the trimmed brussels sprouts.  (I found a package of pre-sliced brussels sprouts at Trader Joe’s – it’s a great time saver for this already quick meal!)

    Heat 2 T olive oil in a 12 inch skillet over medium high heat.  Add the brussels sprouts, season with the kosher salt and black pepper to taste.  Toss and coat with olive 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 1 T olive oil in the skillet over medium high heat.  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 2 T unsalted cold butter, cut into pieces, 1 T lemon juice, 2 T water, and 1 Tsp coarse-grained Dijon mustard and cook.  Stir and scrape 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.