Caramelized Scallops With Brussels Sprouts In Fish Sauce

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   1.

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   To make the sauce, mix together the fish sauce, apple cider vinegar and honey.

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   Set aside.

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   2.

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   Pat dry the scallops.

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   Then generously sprinkle the black pepper all over the scallops.

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   3.

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   Heat the oil in a large skillet over high heat.

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   Swirl the oil to coat the bottom of the skillet completely.

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    Once the oil starts to ripple, add the scallops one-by-one in one layer.

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    4.

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    Leave the scallops undisturbed until the bottoms are golden brown, about 1 to 2 minutes.

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    5.

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    Use tongs to flip the scallops one-by-one.

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    Repeat step 4 to brown the bottoms.

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    6.

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    Once the scallops are caramelized, use tongs to remove each scallop from the skillet gently.

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    Set them aside.

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    7.

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    Add the garlic and Brussels sprouts into the skillet.

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    Stir a couple times.

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    Add the water in and use a spatula to release all the brown bits from the bottom of the skillet.

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    Leave the skillet uncovered and bring the water to boil.

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    Leave as is until the water is almost evaporated, about 5 to 7 minutes.

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    Use a knife to check the doneness of the Brussels sprouts.

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    They should be easily pricked in but still have a little give in the middle.

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    The goal here is to cook the Brussels sprouts to the right point and cook off most of the liquid at the same time.

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    8.

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    Once the Brussels sprouts are ready, add back in the scallops and pour the sauce over everything.

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    Stir a couple times gently to coat the sauce evenly onto the scallops and Brussels sprouts.

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    9.

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    Serve hot.

* Per serving · 4 servings · Values may vary.