Caramelized scallops embody the ultimate fresh-from-the-sea flavor. Chopped hazelnuts and a hazelnut vinaigrette lend a unique flavor.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Heat a rimmed baking sheet in oven for 15 minutes. Meanwhile, toss brussels sprouts with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread onto heated baking sheet, and roast, stirring occasionally, until golden brown and crisp in spots, 12 to 15 minutes.

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  • Heat a large nonstick skillet over medium-high heat. Add remaining tablespoon oil and the scallops. Season with salt, and sear for 4 minutes. Flip scallops, season with salt, and cook until opaque, about 3 minutes. Serve brussels sprouts and scallops drizzled with Hazelnut Vinaigrette. Garnish with hazelnuts.

Reviews (2)

2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 2.0 stars
02/26/2020
I think it looks delicious...however, the recipe or I am missing something! Where's the recipe for the hazelnut vinaigrette? It's only listed as an ingredient and a site search doesn't find a recipe for it! Could certainly sub something for it, but hubby loves hazelnuts & scallops; was thinking this was a way to get him to eat brussels sprouts!
Rating: 4.0 stars
01/07/2020
The Brussels sprouts gave the dish a nice touch.
Rating: 4.0 stars
01/07/2020
The Brussels sprouts gave the dish a nice touch.
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