Recipe from Episode 5, Season 2 of Healthy Gourmet.
Heat a pan on high.
In a bowl, season the scallops with salt and pepper.
When the pan is hot, add 3 tablespoons of grapeseed oil to the pan and place scallops in the pan. Do not touch the scallops.
After 2 minutes turn the scallops over. Add 2 tablespoons of butter, thyme, and garlic. Baste scallops.
When scallops are cooked, remove them from the pan.
Add remaining 1 tablespoon of grapeseed oil and 1 tablespoon of butter to the hot pan. Sautée Brussels sprouts, kale, and scallions for 2 minutes.
Add pine nuts, currants, peas, and puréed carrots.
Add clam juice and deglaze with malt vinegar. Spoon Brussels sprouts blend onto a platter and place scallops on top. Use cooking juices as gravy.
Garnish with parsley leaves. Serve immediately.
Total Fat: 9.2g
Total Carbohydrates: 7.4g
Dietary Fibre: 2.9g
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