Recipes

Seared Scallops with 5 Ingredient Shaved Brussels Sprout Salad

Having a simple recipe in your back pocket that can easily be added to the weeknight meal plan or served for friends & family at one of the many get-togethers, is never a bad thing!  

This seared scallop recipe with a 5 ingredient Brussels sprout salad is super quick & simple to throw together but also looks and tastes like a restaurant-quality meal. Win-win!

Don’t be intimidated by scallops! Here are a few tips to mastering this succulent seafood:

  • Look for “dry” scallops and try to avoid getting “wet” ones or those that have been treated with preservatives. You’ll get a better flavor and sear from dry scallops!
  • Remove the tough muscle that sometimes appears on the side of the scallops.
  • Pat them very dry and season with salt & pepper right before they hit the pan.
  • Use medium-high or high heat and cook for 90-120 seconds on each side!

Seared Scallops with 5 Ingredient Shaved Brussels Sprout Salad

This seared scallop recipe with a 5 ingredient Brussels sprout salad comes together in under 20 minutes and makes for a fantastic weeknight meal or perfect for serving to friends and family around the holidays!
Servings 4

Ingredients

  • ¼ cup toasted hazelnuts coarsely chopped
  • 10 oz shaved Brussels sprouts store-bought or done at home on a mandoline
  • 5 medium dates pitted, coarsely chopped
  • 3 tablespoons fresh lemon juice
  • Kosher salt
  • freshly ground black pepper
  • 2 ounces Parmesan shaved
  • Extra-virgin olive oil
  • Crushed red pepper flakes optional
  • 1 lb. dry sea scallops thawed if frozen and patted dry, tough side muscle removed

Instructions

  1. In a medium bowl, toss hazelnuts, Brussels sprouts, dates, and lemon juice; season to taste with salt and pepper. Add Parmesan and 3 tablespoons extra virgin olive oil and toss gently; season with red pepper flakes (if using).
  2. Heat 1 tablespoon oil in a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat. Ensure the scallops are well-dried and season both sides with kosher salt and black pepper. Add scallops to skillet, avoid overcrowding, and cook about 1 ½-2 minutes per side or until scallops are just beginning to turn opaque. Avoid overcooking. Serve the scallops over the shaved Brussels sprout salad.
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