This seared scallop recipe with a 5 ingredient Brussels sprout salad from @Mallory.RDN comes together in under 20 minutes and makes for a fantastic weeknight meal or perfect for serving to friends and family around the holidays!
| 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 |
Recipe developed by @Mallory.RDN
| 1. | 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). |
| 2. | 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. |
| 3. | Serve the scallops over the shaved Brussels sprout salad. |
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