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Serves 4

Ingredients

  • ¼ cup toasted hazelnuts, coarsely chopped
  • 10 oz shaved Brussels sprouts (store-bought or done at home on a mandoline)
  • 5 dates, pitted, coarsely chopped
  • 3 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 ounces Parmesan, shaved
  • Extra-virgin olive oil
  • Crushed red pepper flakes, optional
  • 1 lb. dry sea scallops, thawed if frozen and patted dry, tough side muscle removed

Seared Scallops with Brussel Sprout Salad

Instructions

In a medium bowl, toss hazelnuts, Brussels sprouts, dates, and lemon juice; season to taste with salt and pepper. Add Parmesan and 3 tablespoons extra virgin olive oil and toss gently; season with red pepper flakes (if using).

Heat 1 tablespoon oil in a large well-seasoned cast iron skillet or nonstick skillet over medium- high heat. Ensure the scallops are well-dried and season both sides with kosher salt and black pepper. Add scallops to skillet, avoid overcrowding, and cook about 1 ½-2 minutes per side or until scallops are just beginning to turn opaque. Avoid overcooking.

Serve the scallops over the shaved Brussels sprout salad.

 

Recipe courtesy of Seafood Nutrition Partnership

Ingredients

  • ¼ cup toasted hazelnuts, coarsely chopped
  • 10 oz shaved Brussels sprouts (store-bought or done at home on a mandoline)
  • 5 dates, pitted, coarsely chopped
  • 3 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 ounces Parmesan, shaved
  • Extra-virgin olive oil
  • Crushed red pepper flakes, optional
  • 1 lb. dry sea scallops, thawed if frozen and patted dry, tough side muscle removed

Serves 4

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