My Recipe Box

Sea Scallops with Brussels Sprouts and Mustard Sauce


Serves 2 to 3

  • by from Fine Cooking
    Issue 120

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.

  • 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

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.

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

Photo: Scott Phillips

Delicious and so easy. Was a great midweek meal. Highly recommend!!!!

Excellent dish! I cooked this AFTER our daughter's soccer practice last night - only took about 30 minutes to get dinner on the table! My 10 year old daughter and hubby both gave it two thumbs up! When I asked if they would like to have it again, my daughter said, "Only if it is going to be this awesome every time!" I did cook 2 slices of bacon in the skillet before adding the chopped sprouts (chopping the cooked bacon, of course), but followed everything else in the recipe exactly - it turned out PERFECT! We will definitely keep this in our menu rotation!

This is outstanding, and easy to make!

Yum! Very easy (although left a good number of items to wash in it's wake. I was surprised by how much I liked the scallops and the brussels sprouts together!

Excellent taste, easy and quick. I made this for dinner last night and it fed three. I didn't have a 2-mm cutting blade so I used a 4-mm and it worked fine for slicing the brussels sprouts. I may use a cast iron skillet next time for searing and cooking the scallops as they tended to steam instead of sear in the non-stick skillet. Will make these again.

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