Shop Black Friday Sale
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Side Dish
2 servings
15 minutes
10 minutes
Chef Tom Fraker
6 large fresh scallops
4 tablespoons extra virgin olive oil, divided use
4 tablespoons unsalted butter, divided use
4 cloves Melissa’s peeled garlic, minced, divided use
Sea salt & freshly ground pepper, to taste
2 cups Brussels Sprouts, halved
1 lime, zest & juice
In a sauté pan, heat 2 tablespoons of the olive oil and melt 2 tablespoons of the butter. Add the scallops, half of the garlic, season with salt and pepper and sear until golden brown, about 2-3 minutes per side. Remove from the pan and set aside.
In the same pan, add the rest of the olive oil, butter and garlic. Sauté for 30 seconds, add the brussels sprouts and season with salt and pepper. Sauté until heated through, about 2-3 minutes. Remove from the heat.
To plate, split the brussels between 2 small plates. Top the sprouts with 3 scallops. Squeeze the lime juice over the top and sprinkle with the lime zest.
