Stay Connected with Fine Cooking
  • Facebook
  • Path
  • Twitter
previous
  • Quiche Recipe: Create Your Own
    Quiche Recipe: Create Your Own
  • How to Roll a Roulade Cake
    How to Roll a Roulade Cake
  • How to Make Chocolate Soufflés
    How to Make Chocolate Soufflés
  • How to Make Barbecued Chicken
    How to Make Barbecued Chicken
  • Tour Steven Raichlen's Kitchens
    Tour Steven Raichlen's Kitchens
  • Strawberry Mojito
    Strawberry Mojito
  • 10-Minute Strawberry Recipes
    10-Minute Strawberry Recipes
  • Recipes Dads Love
    Recipes Dads Love
  • Win Steven Raichlen’s Must-Have Grilling Tools
    Win Steven Raichlen’s Must-Have Grilling Tools
  • Ingenious Kitchen Tips
    Ingenious Kitchen Tips
next
Sea Scallops with Brussels Sprouts and Mustard Sauce recipe

Sea Scallops with Brussels Sprouts and Mustard Sauce

by Kristine Kidd
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

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. Serves 2 to 3

See wine pairing for this recipe Quick: Takes 30 minutes or less, start to finish Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
Get a quick and delicious recipe every day with our FREE Make it Tonight newsletterMake it Tonight Recipe
ingredient discovery
Ingredients Brussels sprouts olive oil kosher salt more more
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
From Fine Cooking 120 , pp. 64
October 25, 2012

user reviews

Rate this Recipe
Star Star Star Star Star 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!
Star Star Star Star Star 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.