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1.
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2
To make the sauce, mix together the fish sauce, apple cider vinegar and honey.
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3
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.
