Scallop Roasted Brussels Sprouts Recipe

Brussels sprouts: These small, leafy green vegetables are packed with nutrients and have a slightly bitter taste that mellows when roasted.

Scallops: These tender and sweet shellfish are the star of the dish, providing a rich and delicate flavor.

Olive oil: Used for roasting the brussels sprouts and searing the scallops, it adds a subtle fruity flavor.

Salt: Enhances the natural flavors of the brussels sprouts and scallops.

Black pepper: Adds a hint of spice and depth to the dish.

Garlic: Provides a fragrant and savory note when added to the seared scallops.

Lemon juice: Adds a bright and tangy finish to the dish, balancing the richness of the scallops and the earthiness of the brussels sprouts.

When searing scallops, ensure they are thoroughly patted dry with a paper towel to achieve a perfect golden-brown crust. Moisture on the surface of the scallops can cause them to steam rather than sear, preventing that desirable caramelization. Additionally, avoid overcrowding the skillet; sear in batches if necessary to maintain high heat and prevent steaming.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can be roasted to achieve a comparable flavor profile.

• scallops - Substitute with shrimp: Shrimp has a similar texture and cooks quickly, making it a good alternative to scallops.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for roasting.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste of the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative.

• Allow the brussels sprouts and scallops to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled dish to an airtight container. For best results, use separate containers for the brussels sprouts and scallops. This helps maintain their individual textures.
• Store the containers in the refrigerator. The brussels sprouts and scallops will stay fresh for up to 3 days.
• If you plan to freeze the dish, place the brussels sprouts and scallops in separate freezer-safe bags or containers. Label them with the date to keep track of freshness.
• To reheat, thaw the scallops and brussels sprouts in the refrigerator overnight. This gradual thawing helps preserve their texture and flavor.
• Reheat the brussels sprouts in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This helps retain their caramelized exterior.
• Warm the scallops in a skillet over medium heat for 2-3 minutes on each side, or until heated through. Avoid overcooking to maintain their tender texture.
• Drizzle with fresh lemon juice just before serving to revive the bright flavors of the dish.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover brussels sprouts and scallops on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove the foil for the last 5 minutes to let the scallops regain some crispness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover brussels sprouts and scallops to the skillet.
  4. Stir occasionally, cooking for about 5-7 minutes until heated through.
  5. Add a splash of lemon juice towards the end to refresh the flavors.

• Microwave Method:

  1. Place the leftovers in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check if heated through; if not, continue in 30-second increments.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the brussels sprouts and scallops in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. Check for doneness and crispness, adding an extra minute if needed.

• Oven: Used to roast the brussels sprouts until they are tender and caramelized.

• Baking sheet: Provides a flat surface to spread the brussels sprouts for even roasting.

• Skillet: Necessary for searing the scallops to achieve a golden brown crust.

• Stove: Provides the heat source for the skillet to sear the scallops.

• Tongs: Useful for turning the scallops to ensure they are evenly seared on both sides.

• Knife: Essential for trimming and halving the brussels sprouts and mincing the garlic.

• Cutting board: Provides a safe surface for preparing the brussels sprouts and garlic.

• Measuring spoons: Used to measure the olive oil, salt, and pepper accurately.

• Mixing bowl: Needed to toss the brussels sprouts with olive oil, salt, and pepper before roasting.

• Lemon squeezer: Helps in extracting freshly squeezed lemon juice to drizzle over the final dish.

• Spatula: Useful for combining the roasted brussels sprouts and seared scallops in the skillet.

Prep ingredients ahead: Trim and halve brussels sprouts and mince garlic the night before to save time.

Use pre-cleaned scallops: Purchase fresh or thawed scallops that are already cleaned to skip this step.

One-pan method: Roast brussels sprouts on one side of the baking sheet and add scallops during the last 10 minutes to cook everything together.

Quick marinade: Marinate scallops in olive oil, salt, and pepper for 10 minutes while brussels sprouts roast.

Lemon juice prep: Squeeze lemon juice in advance and store in a small container for easy drizzling.