Wednesday, July 31, 2013
Last week, I visited a Turkish/Greek/Lebanese tapas restaurant in Washington DC called Zaytinya. The food was fantastic! My two favorite dishes were the crispy brussel sprouts and the scallops. My memory of these dishes inspired this one. Sadly, my sprouts aren't nearly as good as theirs, but good nonetheless.
This recipe serves 1, multiply as needed.
4 1-2 inch diameter scallops (I used frozen from Trader Joe's)
Two large hand-fulls of brussel sprouts sliced in half
1-2 Shallots sliced
1 small hand-full of dried cranberries
First, if you have frozen scallops, put them in cold water to thaw. Slice your brussel sprouts and place them in a vegetable steamer and steam until soft, but still bright green. While the brussel sprouts are steaming, preheat the oven to 450F, slice your shallots, sauté them in some coconut oil, and place aside. When the brussel sprouts are soft (about 10 min), remove them from the steamer and add to the sautéed. Place them in a pan and into the oven. Be sure to mix them around in the coconut oil you sautéed he shallots in. Wait about 5 min so the brussel sprouts start roasting and then prepare the scallops.
To prepare the scallops, add coconut oil to a non-stick fry pan and melt at medium heat. Dry the scallops with paper towels and add salt and pepper. Fry on each side for 3 minutes. By this time, the brussel sprouts should be getting brown. Take them out, plate them and put the scallops on the top. Finish with the juice of 1 lime and the cranberries. Enjoy!