Thursday, January 28, 2010

Seared Scallops and Shredded Brussel Sprouts

I live around the corner from Central Market. And I love Central Market. Me going there is like a kid in the candy store. I could walk around in there for hours, and I could easily come out broke every time. So, I have decided to allow myself only one shopping trip there a month. And this is one of my Central Market meals.

Seared Scallops and Shredded Brussels Sprouts
adapted from
3 sea scallops
1 c. Brussels sprouts, halved and thinly sliced
2 scallions, chopped
1 slice turkey bacon, chopped
2 t. Dijon mustard
2 t. red wine vinegar
Salt and pepper

In small skillet, cook bacon over medium high heat and remove. Add Brussels sprouts and scallions. Stir in mustard, vinegar, a splash of water, salt and pepper. Cook for 5-6 minutes, until tender. Top with bacon. Pat scallops dry. Salt and pepper both sides. Cook scallops in skillet over medium high heat for 2-3 minutes per side.


  1. Love me some scallops....the sear looks perfect :)

  2. Those look incredible.

    I don't understand how you're able to refrain from boasting over how good it surely must have tasted! What a beautiful dish.

  3. I don't know how I forgot to mention that it tasted amazing. Thanks.