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Pan-Seared Scallops with Sautéed Brussels Sprout Leaves

Pan-Seared Scallops with Sautéed Brussels Sprout Leaves

Scallops over Brussels sprouts

Scallops and butter are like peanut butter and jelly; it’s a classic combination that works well, and we don’t question it. I don’t normally add cream to my beurre blanc, but for those of you not familiar with butter sauces, the added stability will ensure that you get a perfectly emulsified sauce every time.

When shopping for scallops, U-10 means that there are just under 10 scallops per pound. So, if a recipe calls for U-40 scallops, you'll be shopping for small bay scallops where about 40 pieces equal a pound.

Pairs well with a light, crisp white wine, such as Sancerre or Pinot Grigio.

Click here to see A Guy-Friendly Valentine's Day Dinner.

Ingredients

For the beurre blanc:

  • 1 shallot, finely diced
  • 1 cups white wine
  • ¼ cup white wine vinegar
  • 2 tablespoons heavy cream
  • 2 sticks unsalted butter, cut into small cubes and kept cold

For the scallops:

  • 6-8 fresh U-10 sea scallops
  • 3 tablespoons of olive or grapeseed oil

For the sprouts:

  • 1 pound Brussels sprouts, leaves peeled away
  • 1 turn freshly ground black pepper
  • Pinch of kosher salt

Directions

For the beurre blanc:

Combine shallot, wine, and vinegar in a small sauté or saucepan over medium heat and reduce until it’s about 2 tablespoons. Add the cream and reduce for another 2 minutes.

Bring heat down to the lowest flame possible and whisk in the cold butter, a few small pieces at a time, making sure to fully emulsify the sauce before adding more. Once combined, remove from heat and strain through a fine mesh colander. You can keep it warm in a thermos or travel-type coffee mug until ready to use.

For the scallops:

Season scallops completely with salt and pepper.

Heat 2 tablespoons oil almost to the smoking point, add scallops, and sear about 3-4 minutes. Flip and continue to cook another 1-2 minutes longer. Remove from pan to a plate lined with paper towel

For the sprouts:

In a fresh sauté pan over high heat, sauté Brussels sprout leaves in remaining tablespoon of oil for about 2 minutes until softened. Season with salt and a grind of pepper.

Arrange the scallops on top of a bed of the leaves, and spoon the beurre blanc over.


Simple Sautéed Brussels Sprouts and Onions

Simple cooked and shredded Brussels sprouts are one of the world’s best vegetable dishes. They're a really easy way to get the benefits of this cruciferous veggie, and they cook up very quickly once they're shredded and tossed into a hot pan. They round out any cold-weather meal perfectly, and they are also great blended into pilafs and other grain dishes, such as this quinoa salad or with herby brown rice. You can cook them until they are just wilted and still have some firmness to the texture, or spend a few more minutes and allow them to cook down and get almost melty.

This recipe is definitely simple, but if you're wondering what to add to Brussels sprouts, think about what you'd like to serve them with. Consider adding a squeeze of lemon juice at the end of cooking, or a dash of red pepper flakes for some heat, or maybe a bit of sesame oil to accentuate the nuttiness. Brussels sprouts also taste great drizzled with a balsamic reduction or sprinkled with freshly grated Parmesan cheese—or both.

This recipe for simple sautéed Brussels sprouts and onions would pair beautifully as a side dish to a variety of main meals. For a straightforward menu, pair this with this sesame ginger salmon recipe or grilled prosciutto-wrapped pork chops. Also, the simplicity of these Brussels sprouts would easily complement a more flavorful chicken dish, such as slow-cooked oven-baked BBQ chicken or hoisin glazed chicken breasts.


Directions

Combine all Sriracha Dip Topping ingredients in medium bowl and stir until fully blended.

Refrigerate until ready to use.

Trim base of brussel sprouts and gently pull off the outer leaves of the brussel sprouts. (You will need 10 large leaves.)

Thinly slice and dice the remaining portion of the brussel sprouts. Set aside.

Rinse each scallop and pat dry with paper towel. Season one side with salt and pepper. Set aside.

In medium non-stick sauté pan on medium-high heat, add 1 Tbsp butter and 1 Tbsp extra virgin olive oil. When butter has melted, toss in ten large brussel sprout leaves and gently sauté for 30 seconds until bright green. Remove from pan and arrange on serving platter.

Place a large non-stick sauté pan on burner on medium-high heat.

Add 2 Tbsp. butter and 2 Tbsp. extra virgin olive oil and when butter has completely melted, place scallops (seasoned side down) onto sauté pan.

Sear first side for 3 minutes and season top side with salt and pepper. Sear second side for 3 minutes or until cook through. Place each scallop on individual brussel sprout leaf.

While sautéing scallops, in a medium non-stick sauté pan used previously for brussel sprout leaves, turn burner onto medium-high heat and add last 1 Tbsp butter and 1 Tbsp extra virgin olive oil. When butter has completely melted, add sliced brussel sprouts and sauté for 2 minutes until bright green and al dante and season with ½ tsp salt and ¼ tsp freshly ground pepper.

Remove from heat and spoon a tablespoon of sautéed brussel sprouts on top of scallop.


Sautéed Brussels Sprout Leaves

2016 was rough for me – and I am hopeful that 2017 will be better. It’s already off to a good start. On January 1, I woke up refreshed, energized and (miraculously) not hungover.

So, after breakfast, I headed to the City and walked around the Mission District and Divisadero Street, and then had a bite to eat at Won Mi Korean BBQ. In the evening, I enjoyed a home-cooked meal (pan-fried lamb loin chops with chimichurri, salad and wine), watched Movies on Demand and turned in early.

Today, I prepared these sautéed Brussels sprout leaves to use up some old produce in the fridge. It’s a simple yet satisfying dish that comes together in minutes. For maximum enjoyment, serve sautéed Brussels sprout leaves straight from the fry pan while they’re hot and crispy.


How long should brussels sprouts cook?

Boil Brussels sprouts for 5 to 8 minutes, or steam them for 7 to 9 minutes. The timing will vary depending on the size of the sprouts. I always check 1 to 2 minutes before to see if the sprouts are tender in case they’re done cooking sooner. You can also peel the leaves off and saute them dry in a pan for a nutty flavor if you don’t like eating the stem.

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    1. Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

    Love this so much - have made it more than a dozen times. I shred the Brussels sprouts using a mandoline. Quick and easy.

    Have made this twice now and even the brussels haters have asked for the recipe. Didn't have pistachios so substituted pecans and it was equally delicious.

    Good, not great. Used TJ's shredded sprouts, which saved on prep.

    This was just OK until I added balsamic vinegar. It tasted much better after that. I did not bother separating the leaves, I just quartered them and cooked them longer.

    Making this favorite again. I usually substitute olive oil and pecans. Today I am going with Meyer lemon olive oil and the pistachios. Often I add just a hint of balsamic vinegar and maple syrup at the end. We love all variations!

    I made this recipe for Thanksgiving and it was a hit. The lemon flavor really brings out the flavor of the brussels sprouts and the pistachios. My only complaint is that it took forever to prep the brussels sprouts. Iɽ make again if I could figure out a faster way to get them prepped.

    Delicious and easy. Had to substitute olive oil, garlic and toasted walnuts. Sliced brussels sprouts lengthwise and cooked about 5 minutes.

    Tasty recipe. I used salted pistachios and it only added flavor to the dish. I'll make it again and again.

    I ran the sprouts over the mandoline, and substituted olive oil and butter for the grapeseed oil. It was quick and tasty.

    Simple and good. Usually I steer clear of using brussel sprout leaves (too much work) and thinly slice the sprouts instead, but I had some very loose brussel sprouts that were perfect. Didn't make any changes, except added the pistachios at the end right about a minute or two before removing from the heat. The pistachios were a nice change of flavor from pine nuts or other nuts.

    I loved this recipe and I am not a big fan of brussel sprouts. It was fresh and the nuts and lemon juice finished it off nicely! I swill serve many times, my husband realy enjoyed it also.

    i really had hoped to like this more. i love brussel srouts and everything in this receipe but somehow it didn't all work that great for me. i thought i was good but nothing special. i didn't have the nuts or grapeseed oil and perhaps thats the difference but i didn't find this interesting enough to try it again.

    My family typically does not enjoy brussel sprouts. This recipe however is absolutely TO DIE FOR!!

    EXCELLENT!! We've tried other recipes for 'people who hate brussels sprounts', but this is the BEST! Rather than peel, which I found very tedious, I used a mandolin to thinly slice the sprouts, and used toasted pine nuts instead of pistachio, since we had some in the house.

    We make this receipe often as our circle of friends (mostly the women) enjoy brussel sprouts - BUT this receipe appealed to everyone. My husband uses toasted pine nuts instead of pistachios YUMMERS!!

    Simple to make especially if you just cut the stems off of the sprouts and slice them around 4 times per head (I made it as a snack since I had all the ingredients on hand and was looking to do something with some stray sprouts). I think using butter rather than grapeseed oil gave the dish an overall sweeter taste. Definitely rough chop/coarse process the nut to distibute the texture. I don't think this dish will conver the "haters"--if you need to do that, make the "brussel sprouts and carrots" dish from this site.

    This totally exceeded both my and my husband's expectations. (He just gave me a skeptical look when he heard what I was making and it ended up being his favorite part of the meal.) I was cooking for two, and here's what I did: no grapeseed oil on hand so I used about 1 tbs olive oil and 1 tbs butter, threw in a lobe of chopped shallot (DEFINITELY use shallot - substituting garlic and/or onion would be bitter for this particular dish, I think). Gave 3/4 cup of salted pistachios a light chop. Pulled apart the 6 biggest sprouts in the bag & quartered their cores. Cooked as directed, squeezed half a lemon on it, and it was delicious. I'll definitely be making this again and again.

    These were just okay. I have a similar recipe that tastes better and is easier to prepare that both my husband I prefer. I simply slice some sprouts saute them for a few minutes in some grapeseed oil and then toss them with some lemon juice and toasted almonds. Again very similar to this one, but we prefer it.

    Nice dish. We paired with Pork and Porcini Ragu + gnocchi and the whole dish was beautiful and tasty. We cut the recipe by 2/3 for just the two of us--probably should have done 1/2.

    A real winner and so simple. Instead of separating sprout leaves, I just shredded them in the food processor. I made them both ways and shredding them did not detract from presentation or taste.

    My husband & I loved this recipe! It is my new fav way to make brussel sprouts! Adjustments: I used 3T of butter instead of grapeseed oil, peeled leaves from 1/2 the sprouts and cut the rest in half. Either way works beacause the leaves come off anyways while sauteing. If you do peel them, the tip of cutting the core definitely makes it easier. Also, I reccommend crushing the pistachios instead of cooking them whole for a more evenly distributed flavor.

    I've made this a few times now, and still love it. Separating the leaves is tedious but the short cooking time allows the nutty flavor to shine. Usually I roast/carmalize brussels sprouts, and this is a nice light variation. I separated the leaves the night before a dinner party, and thanksgiving which made it really simple to throw together at the last minute.

    Very good and very easy. Toasting the pistachios as another reviewer wrote is key for the differentiation of texture. I didn't bother separating the leaves, just cut the cores and then did a sort of chiffonade of the brussels, which worked great. Used Meyer lemons to make it extra bright in winter time. Next time will add just a little pancetta.

    This has become one of our favorite recipes. We make it all the time, however, it's much easier (and just as tasty) to simply trip the brussel sprouts and cut them in half - no need to go through the tedious task of separating all the leaves. I like the way the brussel sprout halves brown while they sauté. I use canola oil (grapeseed doesn't add anything that I noticed), and I lightly toast the pistachios before tossing them in. LOVE this recipe!

    Simple, easy and delicious. Made it for thanksgiving and 2 people who declared that they hated brussel sprouts asked for seconds! Tip for peeling the brussel sprouts - cut a fair amount of the core off the bottom before peeling.


    Recipe Summary

    • 1 tablespoon olive oil
    • 2 teaspoons crushed garlic
    • ¼ white onion, chopped
    • 1 (16 ounce) package trimmed Brussels sprouts
    • salt and ground black pepper to taste
    • garlic powder to taste

    Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.


    Recipe Variations

    • Sautéed Brussels Sprouts with Bacon. Dice 4 slices of bacon, and cook them in your skillet. Once crispy, remove to a plate. Then, cook your sprouts in the bacon drippings. Top your finished sprouts with the crispy bacon pieces. YUM!
    • Sautéed Brussels Sprouts with Herbs. Add a tablespoon of fresh herbs to your sprouts at the end. I used parsley, but cilantro and mint would be delicious too.
    • Pan Fried Brussels Sprouts with Parmesan. Toss a handful of Parmesan over the sprouts at the end. Feta and goat cheese are other, super tasty options.
    • Sautéed Brussels Sprouts with Onions. Add ½ cup of thinly sliced onions to the pan with your Brussels sprouts. They’ll crisp and caramelize in a most excellent way.
    • Pan Sautéed Brussels Sprouts with Toasted Nuts. Stir a handful of chopped, raw nuts into the pan with the Brussels sprouts at the very end. Continue stirring, allowing the residual heat from the pan to toast the nuts. For today’s recipe, I used pine nuts. Walnuts and pecans are two of our other favorites.

    Recipe Summary

    • 4 slices thick-cut bacon, sliced into 1/4-inch strips, or more to taste
    • 1 pound Brussels sprouts, trimmed and halved, or more to taste
    • 1 clove garlic, thinly sliced, or more to taste
    • ½ cup chicken stock, or more as needed
    • 1 tablespoon butter, or to taste
    • 1 tablespoon balsamic vinegar, or more to taste
    • salt and ground black pepper to taste

    Place bacon in a large skillet over medium-low heat cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.

    Increase heat to medium-high under skillet saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts saute until garlic is fragrant, 1 to 2 minutes.

    Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.

    Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.


    • 6 cloves garlic, minced
    • 2 tablespoons vegetable oil
    • 1 lb. (0.4 kg) Brussels sprouts, bottom trimmed and quartered
    • 1/2 teaspoon chicken bouillon powder, norr® Granulated Bouillon Chicken
    • 1/2 teaspoon salt or to taste
    1. Mince the garlic and set aside.
    2. Heat up a skillet (cast-iron preferred) with the oil on medium-high heat. Add the minced garlic and saute until they turn crispy and brown. Make sure you don't burn the garlic.
    3. Drain the garlic and oil IMMEDIATELY through a strainer. Separate the crispy garlic and the garlic-infused oil.
    4. Add the oil back into the skillet on high heat. When the skillet is very hot, add the brussel sprouts and quickly saute. Toss back and forth with a spatula. The outer leaves of the brussels sprouts should turn dark and crispy.
    5. Add the crispy garlic, chicken bouillon powder and salt. Stir to combine well with the brussels sprouts. Turn off the heat and serve immediately.


    Watch the video: Jakobsmuscheln mit lila Gnocchi u0026 Safransauce . eismann feat foodistas. Rezept (December 2021).