Seared Scallops with Steamed Brussels Sprout Leaves
The umami-rich combination of ginger and soy sauce in this scallop dish from Margaux Laroche of Domaine d'Henri is an unusual yet perfect pairing for a glass of crisp chablis.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Paring knife
- Nonstick skillet
- Saucepan
- Colander
- Mixing bowl
- Spoon
- Grater
- Microplane
- Plate
- Measuring spoon
- Stove
- Kosher salt shaker
- Tongs
- Spatula
- Cutting board
Ingredients
- 1 lb. brussels sprouts, trimmed
- 5 tbsp. olive oil
- 8 medium sea scallops (about 1 lb.)
- Kosher salt
- freshly ground black pepper
- 1 tbsp. fresh lemon juice, plus zest of 1 lemon
- 4 tbsp. unsalted butter
- 1 (1½") piece ginger, peeled and grated
- 1 tbsp. soy sauce
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