Scallops With Brussels Sprouts
Tender scallops paired with roasted Brussels sprouts and a savory tomato and onion sauce create a delightful dish perfect for seafood lovers and elegant dinners.
Ingredients
Instructions
- Boil Brussels sprouts in water and salt for 10 minutes, then drain and set aside.
- In a pan, sauté chopped onion and garlic in oil until translucent.
- Add chopped peeled tomato and cook for a few minutes.
- Dissolve beef bouillon cube in red wine and add to the pan, simmering to develop flavors.
- Season with a dash of black pepper.
- Sear scallops in oil until golden brown on each side, about 2-3 minutes per side.
- Serve scallops alongside the Brussels sprouts with sauce poured over.
Tips & Substitutions
For a flavorful twist, try adding a splash of lemon juice or a sprinkle of fresh herbs like parsley or thyme to the scallops before serving. If you don’t have beef bouillon, chicken or vegetable bouillon works too. Ensure the scallops are dry before searing for a perfect golden crust. This dish pairs beautifully with Mediterranean recipes that feature robust flavors.
Serving Suggestions
Serve scallops alongside the Brussels sprouts, drizzling the sauce generously over both. This dish pairs well with a crisp green salad or roasted potatoes for a complete meal. For a sophisticated touch, consider serving with a glass of red wine that complements the dish, enhancing the flavors beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops and Brussels sprouts in a skillet over low heat, adding a splash of water or broth to keep them moist. Avoid reheating in the microwave as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops With Brussels Sprouts contains roughly 1224 calories, with 5g protein, 34g carbohydrates, and 118g fat. It is an excellent source of vitamin C (53% of the Daily Value), dietary fiber (30% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 721mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely and pat them dry before cooking. Frozen scallops may release more moisture, so searing them may take a bit longer to achieve that golden crust.
What can I substitute for red wine?
If you prefer not to use red wine, a good substitute is a mixture of grape juice and vinegar, or simply use vegetable or chicken broth for a non-alcoholic version. This will still provide depth to the sauce without the wine.
How do I know when the scallops are cooked properly?
Scallops are perfectly cooked when they are opaque and have a golden brown crust on both sides. Avoid overcooking as they can become tough and rubbery; typically, 2-3 minutes per side on high heat is sufficient.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).