Why I chose this recipe:
Perfect for a Sunday night as they are so easy and relatively light, I made these for dinner last night and wished I had made more. Since they continue to be a huge hit and perfect for the Spring and Summer, I thought I would share this recipe again.
My husband and I love stopping in at Nobu in NYC before taking clients to see a musical or play on Broadway. A few years ago when we were having dinner at Nobu we were told about a seared scallop with brussel sprouts that was an “off the menu” special. We took their recommendation and have been ordering it ever since. However, the other day I thought it would be fun to make our own version of this delicious dish. As you will see, there are not a lot of ingredients, which makes this recipe very user-friendly. I thought a dab of my Sriracha Dip would add a punch of flavor and color to make this dish beautiful to present as an appetizer or with a salad as a light meal. Don’t be intimated because I was inspired by Nobu. Pick up some large scallops at your nearest fish store and .
Scallops Ingredients
10 large scallops
2 Tbsp butter
2 Tbsp extra virgin olive oil
Salt
Pepper
Brussel Sprout Ingredients
4 very large brussel sprouts
2 Tbsp butter
2 Tbsp extral virgin olive oil
½ tsp salt
¼ tsp freshly ground pepper
Sriracha Dip Topping Ingredients
¼ cup plain Greek yogurt
2 Tbsp sour cream
¼ cup mayonnaise
1 Tbsp Sriracha Hot Sauce
¼ tsp kosher salt
1/8 tsp fresh ground pepper
Zest of 1/4 of a lime
½ tsp fresh lime juice
Directions
Combine all Sriracha Dip Topping ingredients in medium bowl and stir until fully blended.
Refrigerate until ready to use.
Trim base of brussel sprouts and gently pull off the outer leaves of the brussel sprouts. (You will need 10 large leaves.)
Thinly slice and dice the remaining portion of the brussel sprouts. Set aside.
Rinse each scallop and pat dry with paper towel. Season one side with salt and pepper. Set aside.
In medium non-stick sauté pan on medium-high heat, add 1 Tbsp butter and 1 Tbsp extra virgin olive oil. When butter has melted, toss in ten large brussel sprout leaves and gently sauté for 30 seconds until bright green. Remove from pan and arrange on serving platter.
Place a large non-stick sauté pan on burner on medium-high heat.
Add 2 Tbsp. butter and 2 Tbsp. extra virgin olive oil and when butter has completely melted, place scallops (seasoned side down) onto sauté pan.
Sear first side for 3 minutes and season top side with salt and pepper. Sear second side for 3 minutes or until cook through. Place each scallop on individual brussel sprout leaf.
While sautéing scallops, in a medium non-stick sauté pan used previously for brussel sprout leaves, turn burner onto medium-high heat and add last 1 Tbsp butter and 1 Tbsp extra virgin olive oil. When butter has completely melted, add sliced brussel sprouts and sauté for 2 minutes until bright green and al dante and season with ½ tsp salt and ¼ tsp freshly ground pepper.
Remove from heat and spoon a tablespoon of sautéed brussel sprouts on top of scallop.
Add a small dollop of Sriracha Dip on top of each scallop.
Serve immediately.