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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Simple and delicious. I think I would double up on the mustard vinaigrette next time...and I paired it with risotto.
Absolutely Devine! Did everything as directed, except didn’t use flour on scallops...just didn’t think necessary...and was right! Super easy. Next time might add the bacon to the mix.
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