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Sea Scallops with Brussels Sprouts and Mustard Sauce

Scott Phillips

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.


  • 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

Nutritional Information

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


  • 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.


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Reviews (6 reviews)

  • ponysnooper | 01/21/2020

    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.

  • momsstuffing | 02/02/2016

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

  • Denise76 | 02/20/2014

    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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