2.90909
11 ratings

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.

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.

Nutritional Facts
Servings4
Calories Per Serving434
Total Fat28g44%
Sugar6gN/A
Saturated17g85%
Cholesterol120mg40%
Protein21g41%
Carbs25g8%
Vitamin A328µg36%
Vitamin B122µg29%
Vitamin B60.5mg23.3%
Vitamin C106mg100%
Vitamin D0.5µg0.1%
Vitamin E2mg9%
Vitamin K213µg100%
Calcium141mg14%
Fiber7g28%
Folate (food)102µgN/A
Folate equivalent (total)102µg25%
Iron3mg17%
Magnesium79mg20%
Monounsaturated8gN/A
Niacin (B3)2mg11%
Phosphorus537mg77%
Polyunsaturated2gN/A
Potassium884mg25%
Riboflavin (B2)0.2mg13.2%
Sodium1128mg47%
Thiamin (B1)0.2mg15.3%
Trans0.2gN/A
Zinc2mg13%