Scallops with Brussels Sprouts and Mustard Sauce

Ingredients

• Salt

  Table

  ¼ dash or 0.1g

• Pepper

  Spices, black

  ¼ dash or 0.03g

• Wheat flour

  White, all-purpose, unenriched

  ¼ tbsp or 2g

• Butter

  Unsalted

  ½ tbsp or 7g

• Lemon juice

  Raw

  ¼ tbsp or 4g

• Dijon mustard

  Grey poupon

  ¼ tsp or 1g

• Water

  Plain, clean water

  ½ tbsp or 7g

• Brussels sprouts

  Raw

  ³⁄₁₆ lb or 76g

• Olive oil

  Salad or cooking

  ¾ tbsp or 10g

• Scallop

  Mollusks, mixed species, raw

  4 oz or 113g

Directions

1. Dry the scallosp, add salt and pepper to taste, and dust on both sides with flour. Set aside.
2. In a small bowl, combine the butter (cut into small pieces), lemon juice, mustard, salt and pepper (to taste), and 2 tbsp water. Set aside.
3. In a food processor, shred the Brussels sprouts, then season with salt and pepper.
4. Heat 2 tbsp of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the Brussels sprouts and toss to coat with the oil. Cover and cook a few minutes until starting to soften. Transfer to a platter and keep warm.
5. Heat the remaining 1 tbsp oil in the skillet over medium-high heat until shimmering hot. Add the scallops and cook, flipping once, until browned and just cooked through, about 5 minutes total. Put the scallops on top of the Brussels sprouts on the platter
6. Turn the heat on the skillet down to medium-low. Add the butter-juice-mustard mixture, stirring and scraping up any browned bits, until the butter is incorporated and the sauce has thickened, about 1 minute. Spoon over the scallops, and serve.

Similar Foods

• Seared Scallops With Pancetta and Brussels Sprouts
• Roasted Brussels Sprouts with Lemon Tahini Sauce
• Brussels Sprouts with White Beans and Pecorino
• Sautéed Brussels Sprouts with Orange and Walnuts
• Shredded Brussels Sprouts with Chorizo and Paprika
• Chicken Saute with Wilted Endive and Brussels Sprouts