Best 3 Scallops And Brussels Sprouts Recipes

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**Savory Sensations: A Culinary Symphony of Scallops and Brussels Sprouts**

Embark on a culinary journey where delicate scallops and earthy Brussels sprouts intertwine to create a symphony of flavors. Discover three distinctive recipes that showcase this harmonious pairing. Savor the Pan-Seared Scallops with Brussels Sprout Salad, where tender scallops are perfectly seared and complemented by a refreshing salad of roasted Brussels sprouts, tangy citrus vinaigrette, and crunchy walnuts. Indulge in the warmth and comfort of Scallops and Brussels Sprout Risotto, a creamy and flavorful dish where plump scallops are nestled in a bed of arborio rice infused with the sweet and nutty notes of Brussels sprouts. For a delightful twist, try the Scallops and Brussels Sprouts Gratin, a decadent casserole featuring succulent scallops and Brussels sprouts enveloped in a rich and cheesy sauce, topped with a golden crust. These recipes celebrate the versatility of scallops and Brussels sprouts, offering a range of culinary experiences from light and refreshing to hearty and comforting. Prepare to tantalize your taste buds and embark on a delectable adventure with these expertly crafted dishes.

Let's cook with our recipes!

SCALLOPS AND BRUSSELS SPROUTS



Scallops and Brussels Sprouts image

This recipe is courtesy of chef Matthew Hoyle from restaurant Nobu 57.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

4 large scallops
4 tablespoons Clarified Butter
Coarse salt and freshly ground pepper
12 brussels sprouts, trimmed, leaves separated
4 tablespoons Matthew Hoyle's Jalapeno Dressing
1/4 red onion, finely chopped
1/4 cup cilantro leaves
1 jalapeno, half of the seeds discarded, finely chopped

Steps:

  • Heat 2 tablespoons clarified butter over medium-high in a medium skillet. Season scallops with salt and pepper; add to pan and cook, turning once, until golden brown, 2 to 3 minutes per side.
  • In another medium skillet, heat remaining 2 tablespoons clarified butter over medium heat. Add Brussels sprouts to skillet and season with salt and pepper. Cook until slightly crisp, 30 to 45 seconds.
  • Toss Brussels sprouts with 2 tablespoons jalapeno dressing until coated. Place on a serving plate; top with scallops.
  • In a small bowl, mix together onion, cilantro, and jalapeno with remaining 2 tablespoons jalapeno dressing. Spoon over scallops and serve immediately.

SEARED SCALLOPS WITH BRUSSELS SPROUTS AND BACON



Seared Scallops with Brussels Sprouts and Bacon image

Categories     Pork     Shellfish     Vegetable     Sauté     Quick & Easy     Bacon     Scallop     Fall     Brussels Sprout     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

10 ounces Brussels sprouts, trimmed and halved lengthwise
3 bacon slices (3 ounces), cut crosswise into 1/2-inch pieces
1 cup low-sodium chicken broth
1/4 cup plus 2 teaspoons water
1 1/2 tablespoons unsalted butter
1/4 teaspoon salt
Pinch of sugar
12 large sea scallops (1 1/4 pounds), tough muscle removed from side of each if necessary
2 teaspoons olive oil
3/4 teaspoon cornstarch
2 teaspoons fresh lemon juice

Steps:

  • Blanch Brussels sprouts in a 3- to 4-quart saucepan of boiling salted water , uncovered, 3 minutes, then drain.
  • Cook bacon in a 10-inch heavy skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon with a slotted spoon to a small bowl and reserve bacon fat in another small bowl.
  • Add 1/4 cup broth and 1/4 cup water to skillet and bring to a simmer, scraping up any brown bits. Add butter, salt, sugar, a pinch of pepper, and Brussels sprouts and simmer, covered, 4 minutes. Remove lid and cook over moderately high heat, stirring occasionally, until all liquid is evaporated and Brussels sprouts are tender and golden brown, about 8 minutes more. Stir in bacon and remove from heat.
  • While Brussels sprouts are browning, pat scallops dry and season with salt and pepper. Heat oil with 2 teaspoons bacon fat in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and just cooked through, 4 to 6 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil.
  • Pour off and discard any fat from skillet used to cook scallops. Add remaining 3/4 cup broth and simmer, stirring and scraping up any brown bits, 1 minute. Stir cornstarch into remaining 2 teaspoons water in a cup, then stir into sauce along with any scallop juices accumulated on platter. Simmer, stirring, 1 minute, then remove from heat and stir in lemon juice and salt and pepper to taste.
  • Serve Brussels sprouts topped with scallops and sauce.

SEARED SCALLOPS WITH PANCETTA AND BRUSSELS SPROUTS



SEARED SCALLOPS WITH PANCETTA AND BRUSSELS SPROUTS image

Number Of Ingredients 8

2 tablespoons olive oil, divided
¼ pound pancetta, cut into ½-inch cubes
1 medium shallot, thinly sliced (about 1/4 cup)
1 pound brussels sprouts, roughly chopped or shredded with a mandoline (about 6 cups)
Kosher salt and freshly ground black pepper
2 tablespoons rice wine vinegar
1 tablespoon unsalted butter
12 large scallops

Steps:

  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Add pancetta and cook, stirring, until most of the fat is rendered and it begins to crisp, about 2 minutes. Add shallots and brussels sprouts, season with salt and pepper, and cook, stirring, until browned, about six minutes. Stir in vinegar, scraping up any brown bits, then transfer to a plate and set aside. Wipe out skillet with a paper towel. 2 Pat the scallops dry and season generously with salt and pepper. Return skillet to medium-high heat and add butter. Heat until foaming subsisdes, then add the scallops and allow to cook without moving until golden brown on first side, 2 to 3 minutes. Flip, return the brussels sprouts mixture to warm through and continue cooking until scallops are barely cooked through, about 2 minutes longer. Serve immediately.

Tips:

  • Choose the freshest scallops you can find. Fresh scallops should be plump and have a briny, sweet smell. Avoid scallops that are slimy or have a strong fishy odor.
  • Sear the scallops quickly over high heat. This will help to create a golden brown crust and prevent the scallops from becoming tough.
  • Do not overcook the scallops. Scallops are best when they are cooked just until they are opaque throughout. Overcooked scallops will be tough and rubbery.
  • Brussels sprouts can be roasted, sautéed, or grilled. Roasting brings out their natural sweetness, while sautéing or grilling gives them a slightly caramelized flavor.
  • Season the Brussels sprouts generously with olive oil, salt, and pepper. You can also add other spices, such as garlic, paprika, or cumin.
  • Serve the scallops and Brussels sprouts immediately. This dish is best enjoyed hot.

Conclusion:

This recipe for scallops and Brussels sprouts is a delicious and healthy meal that is perfect for a weeknight dinner. The scallops are seared until golden brown and then served over a bed of roasted Brussels sprouts. The dish is finished with a lemon butter sauce that adds a bright and tangy flavor. This recipe is sure to be a hit with your family and friends.

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