You can shred the brussels sprouts this recipe in one of three ways: by hand with a sharp knife, using a mandoline’s slicing blade, or in a food processor with the shredding disk. The prosciutto is optional, but
it adds a nice salty contrast to mild shellfish.
Seared Scallops with Warm Shredded Brussels Sprouts and Prosciutto
3 Tbs. olive oil
3 garlic cloves, minced
2 thin slices prosciutto, chopped
12 oz. (375 g) brussels sprouts, shredded
Salt and freshly ground pepper, to taste
Juice of 1 lemon
1 lb. (500 g) sea scallops, side muscles removed
In a large nonstick fry pan over medium-high heat, warm 2 Tbs. of the oil. Add the garlic and the
prosciutto and sauté until the garlic softens and the prosciutto begins to crisp, about 3 minutes. Add the
brussels sprouts and season well with salt and pepper. Cook, stirring often, until the brussels sprouts
begin to soften and brown slightly on their edges, about 4 minutes. Stir in the lemon juice and cook for
another 2 minutes. Season with salt and pepper and transfer to a platter.
Using a paper towel, wipe out the frying pan and return it to high heat. Warm the remaining 1 Tbs. oil over high heat. Pat the scallops dry with a paper towel and season with salt and pepper. Sear the scallops until medium-rare, about 3 minutes per side.
Arrange the scallops on top of the brussels sprouts and serve immediately. Serves 4.
Find more wholesome recipes for every day of the year in our
new cookbook, Healthy Dish of the Day, by Kate McMillan.