Scallops with Brussels Sprouts

Fried scallops and Brussels sprouts are served with mustard-lemon sauce.

Servings: 3

Ingredients

Scallops – 450 g
Brussels sprouts – 300 g
Extra virgin olive oil – 3 tbsp
Butter (diced) – 2 tbsp (30 g)
Lemon juice – 1 tbsp
Dijon mustard – 1 teaspoon
Salt to taste
Ground black pepper – to taste
Flour for breading

Directions

Rinse and dry the scallops.
Chop the cabbage into slices 2 mm thick (using a kitchen processor).
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil, add shredded cabbage, add salt, and stir. Cover the pan and cook, stirring occasionally, for about 1.5 minutes. Transfer the cabbage to a plate, cover to keep warm.
Sprinkle scallops with salt and pepper, dip in flour on both sides.
In a skillet over medium-high heat, heat the remaining olive oil, add the scallops, and fry for about 2.5 minutes on each side. Place scallops on cabbage, cover.
Put the pan back on the stove over medium-low heat. Put butter, mustard in a frying pan, pour lemon juice, 2 tablespoons of water, mix well, cook for about 1 minute. Season with salt and pepper to taste.
Pour the sauce over the scallops and cabbage. Serve the dish immediately.

Enjoy your meal!

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