Seared Scallops with Brussel Sprouts
Highlighted under: Global Flavors
I love making Seared Scallops with Brussel Sprouts for a few reasons. First, the combination of tender, succulent scallops and the slightly bitter greens creates a delightful harmony of flavors. The technique I've developed over the years ensures that the scallops are perfectly golden on the outside while remaining buttery and soft on the inside. It’s a quick dish that highlights the freshness of the ingredients, making it ideal for a busy weeknight meal or a special occasion dinner. Trust me, you'll want to make this again and again!
When I first tried searing scallops, I was surprised at how easy it was to achieve that restaurant-quality finish at home. By using high heat and a good amount of oil, I learned that it's all about the timing. The sweet spot for searing is just 2-3 minutes per side, ensuring that the scallops develop a nice crust without overcooking. To accompany them, I sautéed Brussel sprouts for added texture and flavor, which balances the dish perfectly.
Experimenting with seasonings like lemon zest and garlic has become a personal favorite and really elevates the final dish. I found that a splash of white wine right at the end can brighten the flavors even more, making it a truly memorable experience. Give it a try and adjust to your taste!
Why You Will Love This Recipe
- Perfectly seared scallops that are tender and flavorful
- Crispy Brussel sprouts add a delightful crunch
- Quick and impressive, perfect for entertaining
Perfecting the Scallops
When searing scallops, the key to achieving that perfect golden crust is to ensure your skillet is hot enough. I recommend using a heavy skillet, such as cast iron or stainless steel, preheated over high heat until it shimmers. This ensures the scallops caramelize beautifully without overcooking. Remember to dry the scallops thoroughly with paper towels; moisture will steam rather than sear them, leading to a less desirable texture.
Timing is crucial when cooking scallops. Place them in the hot skillet and avoid the urge to move them around for the first 2-3 minutes. This allows the natural sugars to release and form that coveted crust. If they stick to the pan, they’re not ready to be flipped! Look for a deep golden color before turning them over to cook the other side.
Brussel Sprouts: A Flavorful Contrast
Using the right method for cooking brussel sprouts brings out their natural sweetness and balances the dish beautifully. Sautéing them in olive oil not only adds flavor but also helps achieve a crispy texture, which contrasts nicely with the tender scallops. Don’t hesitate to add a bit more oil if they start to stick; the goal is to have them sear and not steam.
If you find brussel sprouts to be a bit bitter, a splash of balsamic vinegar or a drizzle of honey can help brighten their flavor. This is a simple yet effective way to enhance their natural compounds, making them more palatable, especially for those who might be skeptical. Remember to keep an eye on them; they should be golden on the edges and tender in about 5-7 minutes.
Ingredients
For the Seared Scallops
- 8 large sea scallops
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Brussel Sprouts
- 2 cups Brussel sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
Steps
Prepare the Brussel Sprouts
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the halved Brussel sprouts and season with salt and pepper. Sauté for about 5-7 minutes, or until they are golden and tender.
Sear the Scallops
In the same skillet, add 2 tablespoons of olive oil and 1 tablespoon of butter, heating over high heat. Pat the scallops dry with paper towels and season them with salt and pepper. Place the scallops in the pan, making sure not to overcrowd them.
Combine and Serve
Once the scallops are cooked, add the Brussel sprouts back to the skillet to warm through. Serve the scallops on a plate and arrange the sprouts alongside them. Drizzle with any remaining pan juices and a wedge of lemon for an extra burst of flavor.
Pro Tips
- For best results, ensure your scallops are dry before searing to prevent steaming. Searing in batches can also help achieve a perfect crust if you have a lot of scallops.
Ingredient Substitutions
If you're looking to substitute sea scallops, consider using shrimp or even firm tofu for a vegetarian option. Both can absorb the flavors from the pan while offering a different but satisfying protein experience. For the brussel sprouts, kale or green beans can serve as excellent alternatives, though they will alter the overall flavor profile of the dish. Just ensure any substitutes are cut uniformly to cook evenly.
Olive oil plays a significant role in this recipe, but feel free to experiment with grapeseed or avocado oil, which have higher smoke points and can withstand the heat better. This flexibility allows you to infuse the ingredient's distinct nuances into your dish without sacrificing quality.
Make-Ahead Tips
If you're hosting a dinner and need to prepare in advance, you can clean and halve the brussel sprouts ahead of time. Store them in an airtight container in the refrigerator for up to two days. This way, you can cut down on prep time the day of serving. The scallops, however, should be cooked fresh since they are best enjoyed immediately after being seared to preserve their texture.
Another tip is to prepare a simple garlic-herb oil for drizzling over the scallops just before serving. Mix olive oil with minced herbs like thyme or parsley, and store it in the fridge. This can enhance the seafood flavor profile while making a stunning visual presentation when you serve the dish.
Questions About Recipes
→ Can I use frozen scallops?
Yes, but make sure to fully thaw and pat them dry before cooking for the best sear.
→ What can I substitute for Brussel sprouts?
Green beans or asparagus work well as alternatives if you can't find Brussel sprouts.
→ How do I know when scallops are done?
Scallops should be opaque in the center and have a golden crust on the outside. Usually, 2-3 minutes per side is perfect.
→ Can I prepare this dish ahead of time?
It's best to cook scallops just before serving, as they are best when fresh. However, you can prep the Brussel sprouts ahead of time.
Seared Scallops with Brussel Sprouts
I love making Seared Scallops with Brussel Sprouts for a few reasons. First, the combination of tender, succulent scallops and the slightly bitter greens creates a delightful harmony of flavors. The technique I've developed over the years ensures that the scallops are perfectly golden on the outside while remaining buttery and soft on the inside. It’s a quick dish that highlights the freshness of the ingredients, making it ideal for a busy weeknight meal or a special occasion dinner. Trust me, you'll want to make this again and again!
What You'll Need
For the Seared Scallops
- 8 large sea scallops
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Brussel Sprouts
- 2 cups Brussel sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
How-To Steps
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the halved Brussel sprouts and season with salt and pepper. Sauté for about 5-7 minutes, or until they are golden and tender. Add minced garlic and cook for an additional minute until fragrant. Transfer the sprouts to a plate and keep warm.
In the same skillet, add 2 tablespoons of olive oil and 1 tablespoon of butter, heating over high heat. Pat the scallops dry with paper towels and season them with salt and pepper. Place the scallops in the pan, making sure not to overcrowd them. Sear for 2-3 minutes on each side or until they are golden brown and opaque in the center.
Once the scallops are cooked, add the Brussel sprouts back to the skillet to warm through. Serve the scallops on a plate and arrange the sprouts alongside them. Drizzle with any remaining pan juices and a wedge of lemon for an extra burst of flavor.
Extra Tips
- For best results, ensure your scallops are dry before searing to prevent steaming. Searing in batches can also help achieve a perfect crust if you have a lot of scallops.
Nutritional Breakdown (Per Serving)
- Calories: 400 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 24g