Sea Scallops with Brussels Sprouts and Mustard Sauce

Sea Scallops with Brussels Sprouts and Mustard Sauce
Photo by Scott Phillips

Ingredients

  • Kosher salt and freshly ground black pepper
  • 1 lb. dry-packed sea scallops, side muscle removed and patted dry
  • 1 tsp. coarse-grained Dijon mustard
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. cold unsalted butter, cut into pieces
  • 10 oz. trimmed Brussels sprouts
  • 3 Tbs. olive oil
  • + 1 more ingredients
    • All-purpose flour

In a food processor fitted with the 2-mm slicing blade, shred the Brussels sprouts. Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the Brussels sprouts, season with salt and pepper, and toss to coat with the oil. Cover and cook until starting...

View full recipe at Fine Cooking

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