Smoked Applewood Scallops With Brussels Sprout Leaves

1. 1

   Prep the Brussels sprouts by using your fingers to separate individual leaves. Wash the leaves thoroughly and set them aside.

2. 2

   Place the scallops into a bowl and season them with smoked applewood sea salt and pepper, gently toss to coat.

3. 3

   Heat two tablespoons olive oil in a non-stick saucepan over high heat. Place the scallops flat down onto the saucepan and cook, flipping once, until browned, about 3 minutes on each side.

4. 4

   Meanwhile, heat one tablespoon of olive oil in a non-stick saucepan over medium-high heat. Add the Brussels sprout leaves and red pearl onion, season with lemon juice, sea salt, and pepper. Sautee for 2 minutes, until warmed and just cooked but before they begin to wilt. Remove from heat.

5. 5

   Transfer the scallops and Brussels leaves onto a serving plate and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.