Seared Scallops And Roasted Brussels Sprouts
Seared Scallops and Roasted Brussels Sprouts is a quick yet gourmet dish that brings together the sweet, succulent flavor of sea scallops with the earthy richness of roasted Brussels sprouts. Topped with a zesty lemon butter sauce, this meal is perfect for impressing guests or enjoying a cozy weeknight dinner. Its vibrant colors and delightful textures make it visually appealing, while the combination of flavors ensures everyone will savor each bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing/Roasting
- Cuisine: Seafood
Ingredients
Scale
- 1 pound sea scallops
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 clove garlic, minced
Instructions
- Sear the Scallops: Heat a skillet over medium-high heat. Season scallops with garlic powder, onion powder, salt, and black pepper. Add olive oil to the skillet and place scallops in a single layer. Sear for 2-3 minutes per side until golden brown.
- Roast the Brussels Sprouts: Preheat oven to 400°F (200°C). Toss halved Brussels sprouts with olive oil, garlic powder, onion powder, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender-crisp.
- Make Lemon Butter Sauce: In a small saucepan over medium heat, melt butter. Whisk in lemon juice, minced garlic, salt, and black pepper until smooth.
- Assemble: Arrange roasted Brussels sprouts on a platter and top with seared scallops. Drizzle with lemon butter sauce before serving.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 460
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 70mg