This quick-cooking shellfish is versatile enough for a variety of delicious preparations. In this easily assembled meal, brown butter imbues the scallops with a deep flavor while the Brussels sprouts and tomato-corn salad adds color and freshness. Brown butter is one of those magical yet simple ingredients that seems to enhance the flavor of just about everything; its rich, nutty taste and aroma can be made in a pinch and brighten any dish. This sauce on a screaming-hot skillet yields fantastic seared scallops with light, seasonal veggies as accompaniment. We love this dish for a quick lunch or dinner.
Browned Butter Rosemary Scallops with Brussels Sprouts & Tomato Salad
Prep Time: 5 minutes; Cook Time: 10 minutes; Serves: 2 people
- 6 small scallops (3 per person) or 4 large scallops (2 per person)
- 1 cup Brussels sprouts, halved
- 1 pint cherry or grape tomatoes, halved or quartered
- 2-3 husks of corn
- Grapeseed oil
- 2 tbsps butter
- Fresh rosemary
- Salt and pepper
- Optional: Fairway Balsamic Vinaigrette
- In a large pot, boil salted water. Place corn in the pot for 5-7 minutes. While corn is cooking, slice your tomatoes. Drain the corn.
- In a large skillet, heat a swig of grapeseed oil and add the Brussels sprouts. Cook for about 7 minutes, until very slightly browned. While the sprouts are cooking, remove the corn from the husks and place in a bowl with the tomatoes. Add sprouts to bowl. Wipe skillet.
- In same skillet, again heat a swig of grapeseed oil. Season scallops with salt and pepper and place on skillet; cook for about 4-5 minutes before flipping. Once one side is browned, flip over and melt the butter. Add a few sprigs of rosemary and constantly baste the scallops with the rosemary butter mixture; cook until both sides are browned, about 5 minutes.
- Add the tomato, corn, sprouts mixture, and heat everything up. Season with salt and pepper. Serve immediately.
- Optional: serve with Fairway Balsamic Vinaigrette.