Scallops and Brussels Sprouts in Mustard IPA Cream Sauce


For the mustard IPA cream sauce

  • 8 Ounces  India pale ale beer
  • 1/3 Cup  chopped shallots
  • 1 1/2 Cup  water
  • 1 Teaspoon  poultry seasoning
  • 1 Teaspoon  chopped garlic
  •   Salt and pepper, to taste
  • 8 Ounces  heavy cream
  • 1/4 Cup  Dijon mustard

For the roasted Brussels sprouts

  • 1 Pound  Brussels sprouts, trimmed and halved
  • 1 Tablespoon  unsalted butter, melted
  •   Salt and pepper, to taste


  •   Zest and juice of 1 lemon
  • 1 Tablespoon  unsalted butter
  • 1 Pound  sea scallops, rinsed and patted dry
  •   Salt and pepper, to taste

If you don't want to eat something incredibly delicious, then I suggest you stop right here. The seared scallops and roasted Brussels sprouts are pretty straightforward in this recipe. But, the mustard IPA cream sauce... that's where the real magic happens! It all results in a light, tangy, and uplifting dish that really ain't that bad for ya!

See all Brussels sprout recipes.

Click here to see 5 Sublime Scallop Recipes.


For the mustard IPA cream sauce

Boil the beer with the shallots in medium-sized saucepan for about 12 minutes. Add the water, poultry seasoning, and garlic. Season with salt and pepper, to taste. Boil until reduced to about 2 cups, about 10 minutes. Stir in the cream and boil about 10 minutes. Whisk in the mustard and remove from the heat.

For the roasted Brussels sprouts

Preheat the oven to 425 degrees. In a roasting pan, toss all of the ingredients until covered. Roast, stirring once, until they start to brown, about 20 minutes.


Heat a large frying pan over medium-high heat. Add the lemon zest and butter and heat until the butter is melted and sizzling. Add the scallops and season with salt and pepper, to taste. Sear for 5 minutes. Flip, squeeze juice of ½ lemon, and sear for 1-2 more minutes. Serve the scallops and Brussels sprouts on plate and drizzle with the mustard IPA sauce.

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