Cultivating Food, Cultivating Life
Bronzed Scallops and PanRoasted Brussels Sprouts with Maple and Hazelnut Vinaigrette serves 4 total cooking time: about 15 minutes
Preheat oven to 350 degrees. For the vinaigrette: Whisk the vinegar, maple syrup, mustard, and hot sauce together. Gradually whisk in the oil. Season with salt and pepper. Reserve. In a large, heavy skillet over high heat, melt 2 tablespoons butter with olive oil until near smoking point. Pat dry the scallops and season with salt and pepper. Add scallops to the skillet (do not over crowd the pan) and sauté for about 3 minutes, or until nicely bronzed. Carefully flip the scallops and transfer the pan of scallops into the oven for about 3 to 5 minutes. After 3 to 5 minutes, remove the pan, and transfer scallops to a plate and tent with foil. Meanwhile, cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate. In same pan with bacon fat, melt 1 tablespoon of butter over high heat. Add Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, about 8 minutes. Add the the vinaigrette, and continue cooking and stirring for about 4 minutes. Add bacon back into pan, and toss. To serve: Divide brussels sprouts onto 4 plates, reserving the pan sauce. Place two scallops on top of the brussels sprouts. Drizzle the remaining pan sauce around the plate.
8 each U-10 dry pack scallops, about ¾ pound 4 ounces slab bacon (we use Benton’s), cut into lardons 1 pound brussels sprouts, cleaned of outer leafs and halved 4 tablespoons butter 1 teaspoon olive oil Vinaigrette: 4 tablespoons of sherry vinegar 4 tablespoons of pure maple syrup 1 tablespoon Dijon-style mustard ½ cup hazelnut oil 1 dash hot sauce, like Cholula or Tabasco salt and freshly ground pepper to taste
Recipe: Halcyon, Flavors from the Earth
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