Author Notes
Smoked Applewood Scallops with Brussels Sprout Leaves is a spring-satisfying recipe that can be made in under about 20 minutes. Great for entertaining guests! —Seasonally Jane
Ingredients
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1 pound
Brussels sprouts, trimmed
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1/2 pound
sea scallops
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1/2 teaspoon
Smoked Applewood Sea Salt
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1 pinch
black pepper
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3 tablespoons
olive oil
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1/2 teaspoon
sea salt
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1
red pearl onion, sliced lengthwise
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1 tablespoon
lemon juice, freshly squeezed
Directions
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Prep the Brussels sprouts by using your fingers to separate individual leaves. Wash the leaves thoroughly and set them aside.
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Place the scallops into a bowl and season them with smoked applewood sea salt and pepper, gently toss to coat.
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Heat two tablespoons olive oil in a non-stick saucepan over high heat. Place the scallops flat down onto the saucepan and cook, flipping once, until browned, about 3 minutes on each side.
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Meanwhile, heat one tablespoon of olive oil in a non-stick saucepan over medium-high heat. Add the Brussels sprout leaves and red pearl onion, season with lemon juice, sea salt, and pepper. Sautee for 2 minutes, until warmed and just cooked but before they begin to wilt. Remove from heat.
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Transfer the scallops and Brussels leaves onto a serving plate and serve immediately.
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