Best Scallops With Brussels Sprouts Recipes

SEARED SCALLOPS WITH ROASTED BRUSSELS SPROUTS AND HAZELNUT VINAIGRETTE

Seared Scallops with Roasted Brussels Sprouts and Hazelnut Vinaigrette image

Caramelized scallops embody the ultimate fresh-from-the-sea flavor. Chopped hazelnuts and a hazelnut vinaigrette lend a unique flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 6

Ingredients

1 pound brussels sprouts, trimmed and thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
20 large sea scallops (about 1 pound), rinsed and patted dry, tough muscles removed
Hazelnut Vinaigrette
Garnish: hazelnuts, toasted and coarsely chopped

Steps:

Preheat oven to 450 degrees. Heat a rimmed baking sheet in oven for 15 minutes. Meanwhile, toss brussels sprouts with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread onto heated baking sheet, and roast, stirring occasionally, until golden brown and crisp in spots, 12 to 15 minutes.
Heat a large nonstick skillet over medium-high heat. Add remaining tablespoon oil and the scallops. Season with salt, and sear for 4 minutes. Flip scallops, season with salt, and cook until opaque, about 3 minutes. Serve brussels sprouts and scallops drizzled with Hazelnut Vinaigrette. Garnish with hazelnuts.

SCALLOPS AND BRUSSELS SPROUTS

Scallops and Brussels Sprouts image

This recipe is courtesy of chef Matthew Hoyle from restaurant Nobu 57.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 8

Ingredients

4 large scallops
4 tablespoons Clarified Butter
Coarse salt and freshly ground pepper
12 brussels sprouts, trimmed, leaves separated
4 tablespoons Matthew Hoyle's Jalapeno Dressing
1/4 red onion, finely chopped
1/4 cup cilantro leaves
1 jalapeno, half of the seeds discarded, finely chopped

Steps:

Heat 2 tablespoons clarified butter over medium-high in a medium skillet. Season scallops with salt and pepper; add to pan and cook, turning once, until golden brown, 2 to 3 minutes per side.
In another medium skillet, heat remaining 2 tablespoons clarified butter over medium heat. Add Brussels sprouts to skillet and season with salt and pepper. Cook until slightly crisp, 30 to 45 seconds.
Toss Brussels sprouts with 2 tablespoons jalapeno dressing until coated. Place on a serving plate; top with scallops.
In a small bowl, mix together onion, cilantro, and jalapeno with remaining 2 tablespoons jalapeno dressing. Spoon over scallops and serve immediately.

SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS

Seared Scallops With Glazed Brussels Sprouts image

The hidden gem in this meal for two is the bacon that starts it all off. It's crisped in a little olive oil, creating a nice pool of fat to cook both the scallops and the brussels sprouts. When searing scallops, the trick to a great crust and tender insides is to cook them mostly on the first side. A tangy mix of lime juice, maple syrup and Dijon is then splashed in to deglaze the pan, making it easy to scrape up the tasty bits stuck on the bottom. Cold butter is vigorously stirred into the glaze to transform it into a pan sauce. But, draped in that sour-sweet lime butter, it's the bacon that sings. Serve with a big green salad and crusty bread, or a light, brothy soup.

Provided by Eric Kim

Time 25m

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 tablespoons fresh lime juice
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Kosher salt (Diamond Crystal) and black pepper
4 slices bacon, sliced crosswise into thin, short strips
1 tablespoon olive oil
8 large sea scallops (10 to 12 ounces), preferably dry-packed
1/2 pound brussels sprouts, trimmed and halved, larger ones quartered
3 tablespoons cold unsalted butter
1 tablespoon chopped chives, for garnish (optional)
Crusty bread or steamed white rice, for serving

Steps:

In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.

SCALLOPS WITH BRUSSELS SPROUTS

Scallops With Brussels Sprouts image

Here's a recipe that is fast - 25 min. Ideal for Valentine's Day from Stuart Brioza and Nicole Krasinsky from Valentine's Day Dinner in Food & Wine Magazine, 02/2006 edition. Chef Brioza has a brilliant way of preparing the brussels sprouts: Rather than cook them whole, he thinly slices them, then sautés them with pancetta, shallot and garlic until they are shredded and soft.

Provided by Manami

Categories Lime

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup creme fraiche
1/4 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1 tablespoon snipped chives
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
6 jumbo scallops (about 3/4 pound)
6 slices pancetta (about 2 ounces)
1/2 lb Brussels sprout, thinly sliced
1 shallot, thinly sliced
1 tablespoon unsalted butter
1 garlic clove, minced

Steps:

In a small bowl, whisk the creme fraiche with the finely grated lemon zest, fresh lemon juice, snipped chives and 1 tablespoon of the olive oil.
Season the lemon-chive creme fraiche with salt and pepper.
In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
Generously season the scallops with salt and pepper and add them to the skillet.
Cook the scallops over moderately high heat, turning once, until they are golden and just cooked through, about 5 minutes.
Transfer the scallops to a plate; tent with aluminum foil to keep warm.
Meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes.
Add the brussels sprouts and shallot and cook, stirring, until the brussels sprouts are softened but still bright green, about 2 minutes.
Off the heat, stir in the butter and garlic and season with salt and pepper; transfer to plates and top with the scallops.
Serve with the lemon-chive creme fraiche & Lush white: 2004 Tablas Creek Cotes de Tablas Blanc.
Enjoy!