Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


Rate or Review

Reviews (9 reviews)

  • lizanne55 | 11/07/2021

    Really delicious and so fast and easy to make! Like others, I didn't use flour on the scallops and I would double up on the dressing too. I agree the last paragraph is a little confusing but realized it was just saying to put the scallops on top of the already cooked (but still warm) brussels sprouts. Next step, return the pan to the heat at medium low and then add the butter, lemon, etc.

  • Happy_Sunshine | 05/12/2020

    Simple and delicious. I think I would double up on the mustard vinaigrette next time...and I paired it with risotto.

  • 1newskibum | 04/09/2020

    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.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial