Pan-Seared Scallops with Sautéed Brussels Sprout Leaves Recipe


Nutrition

Cal/Serving: 1,139
Daily Value: 57%
Servings: 2

Low-Carb, Low-Sodium
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat117g181%
Saturated64g321%
Trans4g0%
Carbs4g1%
Fiber0g0%
Sugars1g0%
Protein1g3%
Cholesterol264mg88%
Sodium100mg4%
Calcium50mg5%
Magnesium15mg4%
Potassium121mg3%
Iron0mg3%
Zinc0mg2%
Vitamin A3045IU61%
Vitamin C0mg0%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg4%
Niacin (B3)0mg1%
Vitamin B60mg3%
Folic Acid (B9)5µg1%
Vitamin B120µg4%
Vitamin D2µg0%
Vitamin E6mg28%
Vitamin K21µg27%
Fatty acids, total monounsaturated40g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Scallops over Brussels sprouts
Ryan Benyi/ryanbenyi.com

Scallops and butter are like peanut butter and jelly; it’s a classic combination that works well, and we don’t question it. I don’t normally add cream to my beurre blanc, but for those of you not familiar with butter sauces, the added stability will ensure that you get a perfectly emulsified sauce every time.

When shopping for scallops, U-10 means that there are just under 10 scallops per pound. So, if a recipe calls for U-40 scallops, you'll be shopping for small bay scallops where about 40 pieces equal a pound.

Pairs well with a light, crisp white wine, such as Sancerre or Pinot Grigio.

Click here to see A Guy-Friendly Valentine's Day Dinner. 

3.65625
Ratings64

INGREDIENTS

For the beurre blanc:

  • 1 shallot, finely diced
  • 1 cups white wine
  • ¼ cup white wine vinegar
  • 2 tablespoons heavy cream
  • 2 sticks unsalted butter, cut into small cubes and kept cold

For the scallops:

  • 6-8 fresh U-10 sea scallops
  • 3 tablespoons of olive or grapeseed oil

For the sprouts:

  • 1 pound Brussels sprouts, leaves peeled away
  • 1 turn freshly ground black pepper
  • Pinch of kosher salt

DIRECTIONS

For the beurre blanc:

Combine shallot, wine, and vinegar in a small sauté or saucepan over medium heat and reduce until it’s about 2 tablespoons. Add the cream and reduce for another 2 minutes.

Bring heat down to the lowest flame possible and whisk in the cold butter, a few small pieces at a time, making sure to fully emulsify the sauce before adding more. Once combined, remove from heat and strain through a fine mesh colander. You can keep it warm in a thermos or travel-type coffee mug until ready to use.

For the scallops:

Season scallops completely with salt and pepper.

Heat 2 tablespoons oil almost to the smoking point, add scallops, and sear about 3-4 minutes. Flip and continue to cook another 1-2 minutes longer. Remove from pan to a plate lined with paper towel

For the sprouts:

In a fresh sauté pan over high heat, sauté Brussels sprout leaves in remaining tablespoon of oil for about 2 minutes until softened. Season with salt and a grind of pepper.

Arrange the scallops on top of a bed of the leaves, and spoon the beurre blanc over. 

Recipe Details

Servings: 2

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1 Comments

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WAS GREAT, LOVED IT

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