Sea Scallops with Brussels Sprouts and Mustard Sauce

Serves 2 to 3

by Kristine Kidd
from Fine Cooking
Issue 120
Last Edit Date: 10/23/2012 9:52:01 PM

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.

more about:

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

Photo: Scott Phillips

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by joyfulleah, 11/28/2012Yum! 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!

by winstonk, 11/6/2012Excellent 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.