Shaved Brussels Sprout Salad with Seared Sea Scallops is a vibrant, healthy, and sophisticated dish that elegantly marries the best of both land and sea.
This salad is a burst of colors and textures. The base of the salad features finely shredded Brussels sprouts, presenting a bed of verdant green that carries a mix of sweet and savory accompaniments. Slivers of vibrant yellow and purple hues from the mango and red onion pop out from amidst the greenery. Sitting atop this colorful palette are the seared sea scallops. They are golden brown and caramelized on the outside, with a creamy and slightly translucent interior peeking through.
The Brussels sprouts bring a slightly bitter and earthy note to the dish, which is balanced by the sweet, tropical flavor of the mango. The red onion adds a sharpness and crunch, with a subtle sweetness. The seared sea scallops are the star of the show. When cooked just right, they have a buttery, tender texture and a naturally sweet and delicate flavor that pairs well with the vibrant salad. The seared exterior adds a slight crunch and a rich, caramelized flavor.
The dish is a harmonious blend of sweet, salty, and savory elements, with a pleasing mix of textures from crunchy to buttery. It’s a light yet satisfying meal that’s packed full of nutrition. It’s a true testament to how simple, quality ingredients can come together to create a dish that’s both flavorful and visually stunning.
What are scallops?
Scallops are a type of shellfish, specifically a bivalve mollusk, that are found in all of the world’s oceans. There are many species of scallops, but they can be generally classified into two main categories: sea scallops and bay scallops. Sea scallops are larger, typically around 1.5-2 inches in diameter, and are harvested from deep sea habitats. Bay scallops are smaller, usually less than an inch in diameter, and are found in shallower waters like bays and estuaries.
The part of the scallop that we eat is the adductor muscle, which it uses to open and close its shell. This muscle is typically round and creamy white in color, with a delicate, sweet flavor and a tender, slightly firm texture when cooked properly.
Scallops are a popular seafood choice in many types of cuisine. They can be prepared in a variety of ways, including searing, grilling, baking, and broiling. They’re also used in soups, stews, and pasta dishes.
What are “dry” scallops?
“Dry” scallops is a term used to differentiate a type of scallop that hasn’t been soaked in a brine solution, or more specifically, a phosphate bath. This bath, often containing sodium tripolyphosphate, is commonly used in the seafood industry to help shellfish retain moisture, thereby increasing their weight and shelf life. However, it can also lend a slightly soapy flavor to the scallops and make it difficult to achieve a proper sear due to the excess moisture.
Dry scallops, on the other hand, haven’t been treated with phosphates. They’re more natural and are typically a bit more flavorful and sweeter than their wet counterparts. They’re also easier to sear properly because they don’t contain the excess moisture that can prevent browning.
Dry scallops are generally preferable for cooking, particularly for recipes where a good sear is important. However, they can be more expensive and may not be as widely available as wet scallops. The best way to ensure you’re getting dry scallops is to ask your fishmonger. Dry scallops often have a natural vanilla color, whereas wet scallops are usually bright white due to the phosphate bath.
Shaved Brussels Sprout Salad with Seared Sea Scallops
Course: MainsCuisine: New AmericanDifficulty: Medium4
servings25
minutes20
minutes45
minutesShaved Brussels Sprout Salad with Seared Sea Scallops is a vibrant, healthy, and sophisticated dish that elegantly marries the best of both land and sea.
Ingredients
- Shaved Brussels Sprout Salad
1 pound 1 Brussels sprouts, thinly sliced
1 medium 1 red onion, thinly sliced
2 medium 2 mangoes, chopped
- Salad Dressing
4 tablespoons 4 extra virgin olive oil
2 tablespoons 2 apple cider vinegar
1 tablespoon 1 whole grain mustard
1 tablespoon 1 honey
1 teaspoon 1 lemon juice
1 teaspoon 1 salt
1 teaspoon 1 ground black pepper
- Seared Sea Scallops
1 pound 1 dry sea scallops (U/15)
2 tablespoons 2 extra virgin olive oil
2 tablespoons 2 unsalted butter
2 tablespoons 2 lemon juice
1 tablespoon 1 salt
1 tablespoon 1 ground black pepper
Directions
- Shaved Brussels Sprout Salad
- Using a food processor or a sharp knife, thinly slice the Brussels sprouts and red onion. Peel, cored, and chop the mangoes. Place them in a large mixing bowl.
- Toss to combine with the salad dressing (per below).
- Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
- Salad Dressing
- In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, whole grain mustard, honey, lemon juice, salt and ground black pepper.
- Seared Sea Scallops
- Rinse the scallops under cold water to remove any grit. Pat dry with paper towels.
- Season with salt and ground black pepper.
- Heat the extra virgin olive oil in a frying pan over medium-high heat. Once the oil is hot but not smoking, add the scallops to the pan, making sure not to crowd them. Cook, undisturbed for 2-3 minutes, allowing the bottom side to form a golden sear.
- Flip the scallops. Add the butter to the pan and cook the scallops, undisturbed, for another 2 minutes.
- Remove the scallops from the pan. Add the lemon juice and deglaze the pan. Pour the lemon-butter sauce over the cooked scallops.
- Serve 3-4 scallops with alongside heaping scoop of the shaved Brussels sprout salad. Loading gallery media…
Notes
- Moisture is the enemy of a good sear. Make sure the scallops are as dry as possible before searing them.