Scallops and Brussels Sprouts in Mustard IPA Cream Sauce

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

Scallops & Brussels Sprouts in Mustard IPA Cream Sauce

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.

Ready in
40 m
4
Servings
434
Calories Per Serving
Deliver Ingredients

Ingredients

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

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.

Scallop Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Scallop Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Nutritional Facts

Total Fat
28g
44%
Sugar
6g
N/A
Saturated Fat
17g
85%
Cholesterol
120mg
40%
Protein
21g
41%
Carbs
25g
8%
Vitamin A
328µg
36%
Vitamin B12
2µg
29%
Vitamin B6
0.5mg
23.3%
Vitamin C
106mg
100%
Vitamin D
0.5µg
0.1%
Vitamin E
2mg
9%
Vitamin K
213µg
100%
Calcium
141mg
14%
Fiber
7g
28%
Folate (food)
102µg
N/A
Folate equivalent (total)
102µg
25%
Iron
3mg
17%
Magnesium
79mg
20%
Monounsaturated
8g
N/A
Niacin (B3)
2mg
11%
Phosphorus
537mg
77%
Polyunsaturated
2g
N/A
Potassium
884mg
25%
Riboflavin (B2)
0.2mg
13.2%
Sodium
1128mg
47%
Thiamin (B1)
0.2mg
15.3%
Trans
0.2g
N/A
Zinc
2mg
13%