Brussels Sprouts and Fresh Sea Scallops
Now, here is a simple dish that makes the most of winter’s riches. You can serve this plain, or atop penne, cooked al dente. Miam!
1 pound (500g) Brussels sprouts, trimmed
(If they are larger than a marble, cut them in half)
¼ cup (60ml) water
1 tablespoon unsalted butter
Sea salt and freshly ground black pepper
1 bay leaf
20 sprigs lemon thyme
1 large clove garlic, green germ removed, cut in thin lengthwise slices
8 to 12 sea scallops, shucked if necessary, trimmed and quickly rinsed of sand
The zest from ½ lemon, minced
1/4 cup (60ml) heavy, non ultra-pasteurized cream
Fleur de sel – for garnish
1. Melt the butter in a large, heavy skillet over medium heat. When it is foaming, add the Brussels sprouts, shake the pan so they are coated with butter, and add the water. Sprinkle generously with salt and pepper, and lay the garlic and the herbs on top. When the water is boiling, shake the pan, cover, reduce the heat to low, and cook until the Brussels sprouts are nearly tender through, about 8 minutes, shaking the pan occasionally.
2. While the Brussels sprouts are cooking, slice the scallops in half, horizontally.
3. When the Brussels sprouts are nearly cooked remove the cover and increase the heat to medium-high. Shake the pan and flip the Brussels sprouts, then add the scallops and cook, shaking the pan and turning the scallops, just until all the liquid in the pan has evaporated, the Brussels sprouts are beginning to turn golden and the scallops are nearly cooked through, about 3 minutes.
4. Add the lemon zest, shake the pan and flip the Brussels sprouts and the scallops, then pour in the cream and remove the pan from the heat. Shake the pan so that the cream is blended with the rest of the ingredients. Taste for seasoning, then transfer the Brussels sprouts and the scallops to a warmed serving dish or evenly divide it among two warmed plates (for a main course) or four warmed plates (for a first course.). Season lightly with fleur de sel and serve immediately.
2 to 4 servings