SEARED SCALLOPS WITH ROASTED BRUSSELS SPROUTS AND HAZELNUT VINAIGRETTE
Caramelized scallops embody the ultimate fresh-from-the-sea flavor. Chopped hazelnuts and a hazelnut vinaigrette lend a unique flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Heat a rimmed baking sheet in oven for 15 minutes. Meanwhile, toss brussels sprouts with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread onto heated baking sheet, and roast, stirring occasionally, until golden brown and crisp in spots, 12 to 15 minutes.
- Heat a large nonstick skillet over medium-high heat. Add remaining tablespoon oil and the scallops. Season with salt, and sear for 4 minutes. Flip scallops, season with salt, and cook until opaque, about 3 minutes. Serve brussels sprouts and scallops drizzled with Hazelnut Vinaigrette. Garnish with hazelnuts.
SCALLOPS WITH BRUSSELS SPROUTS
Here's a recipe that is fast - 25 min. Ideal for Valentine's Day from Stuart Brioza and Nicole Krasinsky from Valentine's Day Dinner in Food & Wine Magazine, 02/2006 edition. Chef Brioza has a brilliant way of preparing the brussels sprouts: Rather than cook them whole, he thinly slices them, then sautés them with pancetta, shallot and garlic until they are shredded and soft.
Provided by Manami
Categories Lime
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the creme fraiche with the finely grated lemon zest, fresh lemon juice, snipped chives and 1 tablespoon of the olive oil.
- Season the lemon-chive creme fraiche with salt and pepper.
- In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
- Generously season the scallops with salt and pepper and add them to the skillet.
- Cook the scallops over moderately high heat, turning once, until they are golden and just cooked through, about 5 minutes.
- Transfer the scallops to a plate; tent with aluminum foil to keep warm.
- Meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes.
- Add the brussels sprouts and shallot and cook, stirring, until the brussels sprouts are softened but still bright green, about 2 minutes.
- Off the heat, stir in the butter and garlic and season with salt and pepper; transfer to plates and top with the scallops.
- Serve with the lemon-chive creme fraiche & Lush white: 2004 Tablas Creek Cotes de Tablas Blanc.
- Enjoy!
Nutrition Facts : Calories 423.6, Fat 38, SaturatedFat 13.5, Cholesterol 70.9, Sodium 110.3, Carbohydrate 12.4, Fiber 3.1, Sugar 2.1, Protein 11.5
SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS
The hidden gem in this meal for two is the bacon that starts it all off. It's crisped in a little olive oil, creating a nice pool of fat to cook both the scallops and the brussels sprouts. When searing scallops, the trick to a great crust and tender insides is to cook them mostly on the first side. A tangy mix of lime juice, maple syrup and Dijon is then splashed in to deglaze the pan, making it easy to scrape up the tasty bits stuck on the bottom. Cold butter is vigorously stirred into the glaze to transform it into a pan sauce. But, draped in that sour-sweet lime butter, it's the bacon that sings. Serve with a big green salad and crusty bread, or a light, brothy soup.
Provided by Eric Kim
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
- Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
- Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
- Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
- When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
- Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
- Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.
SCALLOPS AND BRUSSELS SPROUTS
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
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.
SCALLOPED BRUSSELS SPROUTS
Make and share this Scalloped Brussels Sprouts recipe from Food.com.
Provided by Semra22
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Trim Brussels sprouts; cut X in base of each. In saucepan of boiling salted water, cook Brussels sprouts for 7 to 9 minutes or until tender-crisp. Drain and chill under cold running water; press out excess water with towel. Cut in half if large; place in shallow greased 8-cup (2 L) casserole dish.
- In saucepan, melt butter over medium heat; cook onion and thyme, stirring occasionally, for 5 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Add milk; cook, stirring, for 6 to 8 minutes or until thickened. Remove from heat and stir in cheese, salt and pepper; pour over Brussels sprouts.
- Topping: In bowl, stir together bread crumbs, cheese and butter. (Make-ahead: Cover Brussels sprouts and topping; refrigerate for up to 1 day.).
- Cover and bake Brussels sprouts in 375°F (190°C) oven for 30 minutes. Uncover and sprinkle with topping; bake for about 20 minutes or until golden and bubbly.
Nutrition Facts : Calories 342.3, Fat 18.4, SaturatedFat 10.5, Cholesterol 53.5, Sodium 562, Carbohydrate 29.9, Fiber 4.2, Sugar 3.9, Protein 16.3
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- In a small bowl, whisk the crème fraîche with the finely grated lemon zest, fresh lemon juice, snipped chives and 1 tablespoon of the olive oil. Season the lemon-chive crème fraîche with salt and pepper.
- In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Generously season the scallops with salt and pepper and add them to the skillet. Cook the scallops over moderately high heat, turning once, until they are golden and just cooked through, about 5 minutes. Transfer the scallops to a plate; tent with aluminum foil to keep warm.
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