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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Very good, but last paragraph of recipe was confusing. After searing the scallops, you should put them aside, make the mustard sauce (I used 16 oz of Brussels so I doubled the butter, lemon juice and mustard), then add the brussel sprouts and toss, and THEN add the scallops. I will definitely try the bacon in the skillet next time like Denise76, that sounds like a great idea. Very easy for a quick dinner.
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!
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