Roasted Scallops with Brussels Sprouts and Brown Butter Sage
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent sea scallops paired with caramelized brussels sprouts, finished with nutty brown butter and crispy sage leaves for an elegant yet simple seafood dinner.
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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