Seared Scallops With Glazed Brussels Sprouts
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 2tablespoons fresh lime juice
- 2tablespoons maple syrup
- 1teaspoon Dijon mustard
- ½teaspoon garlic powder
- Kosher salt (Diamond Crystal) and black pepper
- 4slices bacon, sliced crosswise into thin, short strips
- 1tablespoon olive oil
- 8large sea scallops (10 to 12 ounces), preferably dry-packed
- ½pound brussels sprouts, trimmed and halved, larger ones quartered
- 3tablespoons cold unsalted butter
- 1tablespoon chopped chives, for garnish (optional)
- Crusty bread or steamed white rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
758 calories; 47 grams fat; 19 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 53 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 33 grams protein; 1109 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and ½ teaspoon salt. Season with pepper.
- Step 2
Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
- Step 3
Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
- Step 4
Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
- Step 5
When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
- Step 6
Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
- Step 7
Serve right from the pan if you’d like with a side of crusty bread or bowls of rice.
Private Notes
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Cooking Notes
renee
What could substitute for the bacon, which I don't eat anymore?
Denis
Good stuff. I like to roast the sprouts cut side down in the oven (10 mins. 400F) to get that charr. This accelerates the process ensuring the scallops don’t cool off because reheated scallops are over cooked scallops.
maire
The mix of maple syrup and Dijon is delicious. Just be careful: the syrup will make the protein very dark and sometimes that can be misleading - you think it is cooked before it is cooked.
Marcia
Smoked paprika would be a good substitute for the bacon. I use it in a great many dishes and it's excellent.
Asmodeus
Well you could try pancetta, but that's really just salt cured unsmoked bacon. How about fish sauce (Red Boat is my fave) for the umami hit and caramelized onions? If you are aren't keen on the fish sauce leave it out. Just throwing out an idea.
_T_T_
Merely charring brussels sprouts leaves them very hard, and rather painful to digest. This is a mistake I see many restaurants making as well. The sprouts need to be roasted/cooked thoroughly after the initial char!
NHW
One possibility is that your scallops are too wet. Dry ones cost a lot more and you can't find them everywhere, but they are preferred. I find if I drain the scallops on paper towels, pat them very gently, and then stick them uncovered back in the frig for 15 minutes or so it dries them out a bit more and I am more likely to get a nice sear. Also, your pan has to be pretty hot and you have to have some but not too much fat, butter, or oil.
steve
Good stuff. I like to roast the sprouts cut side down in the oven (10 mins. 400F) to get that charr. This accelerates the process ensuring the scallops don’t cool off because reheated scallops are over cooked scallops.
Peter
I used shrimp instead of scallops and also used half the bacon. I also used finely minced garlic rather than the relatively tasteless powder. Very good! Next time I will up the glaze amount by 50%.
Deborah
For several years, my go-to method for brussels sprouts has been to put Trader Joe’s frozen sprouts in a microwave-safe dish; add butter, maple syrup, and either Dijon or whole-grain mustard; and microwave covered for three minutes. Next time, I’ll try adding lime juice to the mix. And I can’t wait to make the scallops!
mjb
Never a true substitute for bacon but I've gotten a slightly similar taste/texture from roasting fresh shitake mushrooms (375-400F for 10/15 mins) stem them, toss with little bit of roasted sesame oil & Tamari (or Soy sauce), pepper & little bit of salt. Garlic powder also a possibility. You can cook to just a slightly firm roasted texture or even take to crisp level then slice into batons or 1/4s depending on size of shrooms. I use these to top savory oatmeal with eggs & sauteed greens
Tim
Made as per recipe. Super flavorful. Rich. Decadent. And I wouldn't make it again. For the price of the scallops, I would prefer something with a bit more simplicity that brings out the flavor of the scallops, rather than the gloopiness of such a rich sauce.
Lorraine
This recipe is for people who don't really like scallops. The bacon and Brussels sprouts overwhelm their delicate flavour. Try something lighter.
NHW
You could just sear the scallops with a touch of butter and maybe a hint of lemon and make the sprouts separately with the sauce.
john kassel
This looks like a gorgeous dish but does it work? The texture of a soft scallop with a wonderful crust next to a hard charred sprout. What happens to the subtle flavor of a scallop in a candied sauce? The star should be the scallops and not the bacon. My two cents.
Noah
This recipe is very good, rich, and flavorful. The the sauce won’t overwhelm the subtlety of scallops, but bacon might. Use pancetta or prosciutto instead.
hillary m
this way way to oily, buttery and too sweet. First time I've been very disappointed with a recipe from the times. Garlic powder added no flavor.
Me
3/3/24 - Remember to do the brussels sprouts first. Yum.
Charles
We will definitely be making this again!
wvfgolden
smoked lox can substitute for the bacon, especially with the scallops already in the dish
patti
We loved this dish. I did pre-roast the Brussel sprouts and added them to the skillet at the end. We doubled the sauce and also added it at the end without reducing it, mainly because we didn’t read the directions thoroughly. But the sauce reduced and thickened as the Brussel sprouts were getting their last hit and It was absolutely delicious.
RunsInPink
I am lazy and don’t have a dishwasher, so when I see “deglaze the pan” and “put this on a separate plate” I tend to think ABSOLUTELY NOT. But this is remarkably easy, and SO delicious. You have to be a fussy chef for about 10 minutes, and who doesn’t have 10 minutes?!
Peter
The ingredients are fine but the directions are messed up. Cook bacon as directed and set aside save fat Prepare glaze for sprouts. ROAST scallops in a 400º oven after tossing w/ some bacon fat and sprinkling with sale. Roast cut side down and do not disturb. Rotate pan. Watch for light brown to slightly charred result. Toss with the glaze and bacon. Keep warm. LAST sear the scallops in a little of the oil left from the bacon. 2-3 min each side. Do not disturb Serve with rice.
Martha Brody
My husband does not like scallops, but he is away and I made this do for myself. Since I’m not fond of charred sprouts, I blanched mine for four minutes, drained and dried them. I also added minced shallot to the pan sauce. Did everything else ans written. And it’s one of those recipes that had me exclaiming, OMG, so good!! as I was eating it.
Kathleen G
This was delicious! My husband loved it. The sauce was sweet but not overly and was balanced by the saltiness of the bacon. I followed the suggestion to roast the brussels sprouts separately as I wanted to finish the scallops just before serving. I agree that scallops that cook first and wait for the rest of the dish to finish will be overcooked. And you definitely don't want overcooked scallops. Will definitely serve again! Served with jasmine rice.
MGR
I have never cooked scallops before I made this, but they turned out great! The only change I made was that I pre-steamed the Brussels sprouts, because the recipe as written didn’t seem like enough cook time for how I like them (softened but still with a bit of crunch left). Loved the maple lime Dijon glaze—and the bacon. Yum!
laura
Absolutely cook sprouts first. I had the oven warmed so that the could “rest” in there. It helped to soften them further. Excellent
Lola Ansel
Works with lemon, as I didn’t have a lime. Used fresh minced garlic, seeded Dijon, a splash of shoyu and a sprinkle of smoked paprika.
cjn
This was excellent! Comes together quickly, so be prepped. Next time I would cut back on the maple syrup (a little too sweet) and the butter (a little too rich). Fulfilled my craving for brussel sprouts!
kwaz
This was delicious! Definitely recommend cooking the sprouts FIRST - that took about 10 minutes in the cast iron, and I covered the top for the first 7 min to steam them and cook them all the way through. Also 3 tbs of butter is a TON - 1 tbs does the trick. Will make again!
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