"Shaved Brussels Sprout Salad with Seared Sea Scallops is a vibrant, healthy, and sophisticated dish that elegantly marries the best of both land and sea."
Shaved Brussels Sprout Salad with Seared Sea Scallops
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Prep time: 25mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
Shaved Brussels Sprout Salad
- 1 pound thinly sliced Brussels sprouts
- 1 medium thinly sliced red onion
- 2 medium chopped mangoes
ingredients
Salad Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1 teaspoon ground black pepper
ingredients
Seared Sea Scallops
- 1 pound dry sea scallops
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 1 tablespoon salt
- 1 tablespoon ground black pepper
Method
Shaved Brussels Sprout Salad
Step 1
Using a food processor or a sharp knife, thinly slice the Brussels sprouts and red onion. Peel, cored, and chop the mangoes. Place them in a large mixing bowl.
Step 2
Toss to combine with the salad dressing (below).
Step 3
Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
Salad Dressing
Step 1
In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, whole grain mustard, honey, lemon juice, salt and ground black pepper.
Seared Sea Scallops
Step 1
Rinse the scallops under cold water to remove any grit. Pat dry with paper towels.
Step 2
Season with salt and ground black pepper.
Step 3
Heat the extra virgin olive oil in a frying pan over medium-high heat. Once the oil is hot but not smoking, add the scallops to the pan, making sure not to crowd them. Cook, undisturbed for 2-3 minutes, allowing the bottom side to form a golden sear.
Step 4
Flip the scallops. Add the butter to the pan and cook the scallops, undisturbed, for another 2 minutes.
Step 5
Remove the scallops from the pan. Add the lemon juice and deglaze the pan. Pour the lemon-butter sauce over the cooked scallops.
Step 6
Serve 3-4 scallops with alongside heaping scoop of the shaved Brussels sprout salad.