Recipe from Episode 5, Season 2 of Healthy Gourmet.


  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 188kj
  • Fat Total 12g
  • Saturated Fat 3g
  • Protein 8g
  • Carbohydrate 12g
  • Sugar 4g
  • Sodium 400mg

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.

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

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