Seared Scallops with Warm Shredded Brussels Sprouts and Prosciutto

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Seared Scallops with Warm Shredded Brussels Sprouts and Prosciutto

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.

 

Williams-Sonoma Healthy Dish Of The Day

 

Find more wholesome recipes for every day of the year in our
new cookbook, Healthy Dish of the Day, by Kate McMillan.

 

 

 

 

 

 

2 comments about “Seared Scallops with Warm Shredded Brussels Sprouts and Prosciutto

  1. MUST- CLICKS | FTF.

  2. Week of May 31st | megsmealplanning

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