Scallops and Brussels Sprouts in Mustard IPA Cream Sauce Recipe


Nutrition

Cal/Serving: 426
Daily Value: 21%
Servings: 4

High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
Fat28g44%
Saturated17g85%
Trans0g0%
Carbs23g8%
Fiber6g24%
Sugars4g0%
Protein20g41%
Cholesterol120mg40%
Sodium680mg28%
Calcium124mg12%
Magnesium73mg18%
Potassium834mg24%
Iron3mg15%
Zinc2mg12%
Vitamin A1898IU38%
Vitamin C106mg177%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg12%
Niacin (B3)2mg10%
Vitamin B60mg22%
Folic Acid (B9)101µg25%
Vitamin B122µg29%
Vitamin D1µg0%
Vitamin E2mg9%
Vitamin K208µg260%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Scallops & Brussels Sprouts in Mustard IPA Cream Sauce
Nathan Cyphert / @natecyph

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.

2.90909
Ratings22

INGREDIENTS

For the mustard IPA cream sauce :

  • 8 ounces India pale ale beer
  • 1/3 cup chopped shallots
  • 1 1/2 cups 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

Scallops :

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

DIRECTIONS

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.

Scallops :

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.

Recipe Details

Servings: 4
Total time: 40 minutes

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human