Sea Scallops with Brussels Sprouts and Mustard Sauce—Outstanding and easy to make—just the ticket for our Christmas Day dinner! We cooked up a storm on Christmas Eve, and wanted to make Christmas Day a low-key event. So our morning with the three kids started with the (recently blogged about) Creme Brulée French Toast, made the day before and just heated in the oven, a store-bought vegetable quiche, and thick cut bacon.
The kids left shortly after noon to stay with their mom for a few days, so Russ and I went to the movies mid-afternoon. Knowing we wouldn’t have a lot of time to prep an evening meal afterward, we planned ahead with a couple of crab cakes and some seafood gumbo both from McCaffrey’s supermarket.
The main entreé was Sea Scallops with Brussels Sprouts and Mustard Sauce. Brussels sprouts have a slightly crunchy texture and a subtly sweet flavor that complements scallops. Thinly sliced, they cook in just a couple of minutes—a perfect accompaniment for this intentionally easy dinner. (Because Russ is omitting wheat, he dusted the scallops in a gluten-free flour.) The only thing left to do was uncork a bottle of wine and get the skillet simmering hot for the scallops.
Transfer the cooked sprouts to a platter and cover to keep warm.
- 10 oz. trimmed Brussels sprouts
- 3 Tbs. olive oil
- Kosher salt and freshly ground black pepper
- 1 lb. dry-packed sea scallops, side muscle removed and patted dry
- All-purpose flour
- 2 Tbs. cold unsalted butter, cut into pieces
- 1 Tbs. fresh lemon juice
- 1 tsp. coarse-grained Dijon mustard
- 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 to soften, about 1-1/2 minutes. Transfer to a platter and keep warm.
- Season the scallops with salt and pepper. Dust both flat sides with all-purpose flour. Heat the remaining 1 Tbs. 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.
- Put the scallops on top of the Brussels sprouts and return the skillet to medium-low heat. Add the butter, lemon juice, mustard, and 2 Tbs. water and cook, stirring and scraping up any browned bits, until the butter is incorporated and the sauce has thickened, about 1 minute. Season to taste with salt and pepper, spoon over the scallops, and serve.
by Kristine Kidd from Fine Cooking