Simple Scallops and Brussels Sprouts

I am someone who relies primarily on seafood for protein which means I often exclusively order seafood or fish at restaurants.  A few years ago I used to think: scallops are not something I make at home…

But, why not I thought?  I decided to have a can-do attitude: I can make that!  So, I did and have been having a love affair with them ever since (don’t tell Boo!).

Ingredients for two servings:
10 oz sea scallops, raw
4 tsp olive oil, separated into 2 tsp portions
2 tsp garlic, minced
3C brussels sprouts, washed and halved 
1 lemon, quartered
salt + pepper to taste

1. Preheat oven to 425 degrees 
2. Wash and dry brussels sprouts, remove the bottom stem and outer leaves with a knife, then slice down the center to halve 
3. In a large bowl, marinate brussels sprouts with 2 tsp olive oil, minced garlic and salt and pepper to taste, let sit until oven is heated*
4. Unwrap scallops and pat dry with a paper towel, season on both sides with salt and pepper 
6. Cook brussels sprouts for 25 minutes, or until brown and crisp (or to your preference)
7. Quarter lemons
8. With 8 minutes remaining for the brussels sprouts, heat 2tsp olive oil in a heavy bottomed skillet (cast iron or non-stick will work fine)
9. Cook scallops 3 minutes on the first side without touching them, then flip and squeeze 1/2 of a lemon into the pan, cook another 2 minutes on the second side
10. Remove scallops from heat and portion half on each plate with lemon (either garnish with remaining pieces or squeeze directly onto scallops)
11. Remove brussels sprouts and portion half on each plate

*You can also prepare the brussels sprouts in the morning and marinate during the day until you are ready cook.

Nutrition information per serving:
321 calories, 26 g carbohydrates, 10 g fat, 19 g protein, 7 g fiber

Are there foods you don’t make at home, but would like to?  Hope you enjoy…

The Future Mrs. Wolf