Roasted Scallops with Brussels Sprouts and Brown Butter Sage
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and looks elegant enough to impress guests. Scallops are naturally high in protein and lean, making them a smart choice for a nutritious meal that doesn't feel heavy. The beauty of this recipe is its simplicity: you roast tender brussels sprouts until they're caramelized and nutty, then top everything with perfectly seared scallops and a silky brown butter sage sauce. The combination of crispy vegetables, sweet scallops, and aromatic sage creates something truly special with minimal fuss. It's the kind of dish that tastes like you've been cooking all day, but really it's just honest, quality ingredients treated simply.
Ella x
Ingredients
- ¾ kglarge sea scallops(patted dry)
- ¾ kgbrussels sprouts(halved)
- 4 tablespoonsunsalted butter
- 12fresh sage leaves
- 3garlic cloves(thinly sliced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonkosher salt
- ½ teaspoonfreshly ground black pepper
- 2 tablespoonsfresh lemon juice
- 59 mlwhite wine
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss brussels sprouts with 2 tablespoons olive oil, half the salt, and pepper on a sheet pan, arranging cut-side down.
Tip: Cut-side down helps them develop a beautiful caramelized crust.
- 2
Roast brussels sprouts for 15 minutes until the cut sides turn golden brown.
- 3
While brussels sprouts roast, pat scallops dry with paper towels and season generously with remaining salt and pepper on both sides.
Tip: Dry scallops are essential for achieving a golden sear.
- 4
Heat remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- 5
Working in batches if needed, sear scallops for 2-3 minutes per side until opaque and golden, then transfer to a plate.
Tip: Don't move scallops while searing—let them develop a crust undisturbed.
- 6
Return the skillet to low heat and add butter and sliced garlic, cooking for 1 minute until fragrant.
- 7
Add sage leaves and cook for 30 seconds, then pour in white wine to deglaze the pan, stirring to combine.
Tip: The wine brings acidity that balances the richness of the brown butter.
- 8
Nestle scallops back into the skillet among the brussels sprouts, drizzle with lemon juice, and transfer to the oven for 4-5 minutes to finish cooking.
Tip: This final step gently heats everything together while keeping scallops tender.
- 9
Remove from oven and plate scallops with brussels sprouts, drizzling the brown butter sauce over top and garnishing with crispy sage leaves.
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