4 Servings 15 min Cook
15 1 Oz Scallops
1 Dash Salt
1 Dash Pepper
1 Tbsp Wheat Flour
2 Tbsp Butter
1 Tbsp Lemon Juice
1 Tsp Dijon Mustard
2 Tbsp Water
2/3 Lb Brussels Sprouts
3 Tbsp Olive Oil
Dry the scallosp, add salt and pepper to taste, and dust on both sides with flour.
Set aside.
In a small bowl, combine the butter (cut into small pieces), lemon juice, mustard, salt and pepper (to taste), and 2 tbsp water.
Set aside.
In a food processor, shred the Brussels sprouts, then season with salt and pepper.
Heat 2 tbsp of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot.
Add the Brussels sprouts and toss to coat with the oil.
Cover and cook a few minutes until starting to soften.
Transfer to a platter and keep warm
Heat the remaining 1 tbsp oil in the skillet over medium-high heat until shimmering hot.
Add the scallops and cook, flipping once, until browned and just cooked through, about 5 minutes total.
Put the scallops on top of the Brussels sprouts on the platter
Turn the heat on the skillet down to medium-low.
Add the butter-juice-mustard mixture, stirring and scraping up any browned bits, until the butter is incorporated and the sauce has thickened, about 1 minute.
Spoon over the scallops, and serve.
