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Seared Sea Scallops with Brussels Sprouts, Pine Nuts, Currants & Malt Vinegar

Seared Sea Scallops with Brussels Sprouts, Pine Nuts, Currants & Malt Vinegar
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Recipe from Episode 5, Season 2 of Healthy Gourmet.

Serves 8

Ingredients

  • 12 sea scallops
  • 4 tablespoons grapeseed oil
  • 3 tablespoons unsalted butter
  • 2 sprigs thyme
  • 1 clove garlic
  • 3 cups brussels sprouts, shaved
  • 3 cups kale, finely sliced
  • 3 scallions, sliced
  • 1 cup green peas
  • 12 oz. carrots, puréed
  • 3 teaspoons pine nuts
  • 1 teaspoon black currants
  • 360 ml clam juice
  • 1 teaspoon malt vinegar
  • Sea salt and freshly ground black pepper, to taste
  • Parsley, for garnish
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Method

  1. Heat a pan on high.
  2. In a bowl, season the scallops with salt and pepper.
  3. 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.
  4. After 2 minutes turn the scallops over. Add 2 tablespoons of butter, thyme, and garlic. Baste scallops.
  5. When scallops are cooked, remove them from the pan.
  6. 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.
  7. Add pine nuts, currants, peas, and puréed carrots.
  8. 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.
  9. Garnish with parsley leaves. Serve immediately.
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Notes & Tips

Calories: 217 Total Fat: 9.2g Cholesterol: 57mg Sodium: 685mg Total Carbohydrates: 7.4g Dietary Fibre: 2.9g Sugars: 2.3g Protein: 24.1g

Recipe Rating

4

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