You’ll love this bistro-inspired dish featuring juicy, crispy seared Oceanbox Scallops served with a flavorful tangle of bacon-y Brussel sprouts!
1 package Oceanbox Sea Scallops
1 tsp canola oil
4 slices of bacon
1 tsp minced garlic
6 cups shredded Brussel Sprouts
1 TB dijon mustard
1 tsp chopped fresh thyme
2 tsp lemon juice
Pat Sea Scallops dry with paper towel, remove and discard the small “muscle” on the outside, and season on both sides with salt and pepper. Coat a large stainless steel or cast iron skillet with canola oil and preheat over high heat for 2-3 minutes (you want a really hot pan here!). Place scallops in pan leaving room between them so they won’t steam. (Work in batches if your pan isn’t large enough!) Sear scallops on one side, without moving, for 1 1/2-2 minutes to brown. Use tongs to flip scallops over to cook for 1 minute on the other side to brown. Remove scallops to a plate.
Reduce heat to medium and add bacon and shallots to the pan and cook for 5 minutes, stirring frequently until bacon is well browned and crisp, add garlic and cook for 1 minute. Add shredded Brussel Sprouts and stir to combine. Cook for 2-3 minutes or until bright green and fork tender. Stir in mustard, thyme, and lemon juice. Season to taste with salt and pepper and serve hash topped with Sea Scallops.
TIP: You should be able to find shredded Brussel sprouts in the prepared produce section of your supermarket. If not you can also pulse whole Brussel sprouts in your food processor or just coarsely chop them. This dish is also delicious drizzled with a little balsamic vinegar or balsamic glaze!
Prep: 5 minutes
Cook: 15 minutes