Chef Tom Fraker
Scallop & Roasted Brussels Sprouts
Category
Side Dish
Servings
2 servings
Prep Time
15 minutes
Cook Time
10 minutes
Author:
Chef Tom Fraker
Ingredients
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6 large fresh scallops
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4 tablespoons extra virgin olive oil, divided use
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4 tablespoons unsalted butter, divided use
-
4 cloves Melissa’s peeled garlic, minced, divided use
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Sea salt & freshly ground pepper, to taste
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2 cups Brussels Sprouts, halved
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1 lime, zest & juice
Directions
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.
Filed in:
Lime Juice,
Organic Limes,
Peeled Garlic,
Roasted Brussels Sprouts,
Scallop & Roasted Brussels Sprouts,
Scallops,
Side Dish
