Scallop Brussels Sprout Salad

Brussels sprouts are a tasty side dish in the fall and winter when they are in season.  Our brussels sprout go to is grilling the brussels sprouts and tossing them in caesar dressing and parmesan for an easy side dish.  On this occasion we wanted a main dish with brussels sprouts and scallops.  For the Scallop Brussels Sprout Salad we shred the brussels sprouts cook more quickly and the shredded brussels sprouts are a better companion with the scallops.  Shallots and pancetta add savory flavors and creme fraiche smooths out the strong earthy and nutty flavor of the brussels.  Creme fraiche is a key ingredient for Moules Frites (mussels and fries) and works well with other seafood too.

Additionally, during the holidays the Scallop Brussels Sprout Salad is a great seafood option for a Thanksgiving or Christmas meal.  The recipe is relatively quick and easy, so when you are juggling multiple dishes on the holidays it is a good recipe to add.  We hope you enjoy this Scallop Brussels Sprout Salad main dish!

Here are some other ideas for a big holiday meal:

Why not pair this dish with an amazing Bacon Wrapped Turkey Recipe for the big day.

Print Recipe

Scallop Brussels Sprout Salad Yum

Earthy and nutty brussels sprouts are a surprising companion to scallops, but brought together with creme fraiche, lemon, and savory pancetta the combination is a delightful way to enjoy seafood in the fall and winter.

Course

Christmas, Fall, Seafood, Thanksgiving, Winter

Cuisine

American, Seafood

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 lb scallops
• 2 tbsp butter
• 1 lb brussel sprouts shredded if you do not have a kitchen aid slicer attachment
• 8 slices prosciutto or bacon
• 1 shallot - thinly sliced
• 1 clove garlicminced
• olive oil
• Creme fraiche - 1/3 cup
• 1/2 lemon and zest
• salt
• black pepper

Course Christmas, Fall, Seafood, Thanksgiving, Winter Cuisine American, Seafood Prep Time 20 minutes Cook Time 20 minutes Servings people Ingredients 1 lb scallops 2 tbsp butter 1 lb brussel sprouts shredded if you do not have a kitchen aid slicer attachment 8 slices prosciutto or bacon 1 shallot - thinly sliced 1 clove garlicminced olive oil Creme fraiche - 1/3 cup 1/2 lemon and zest salt black pepper

Instructions

1. Season scallops with salt
2. Shred brussel sprouts and place in large bowl
3. In a small bowl mix together creme fraiche, lemon zest, lemon juice, salt, black pepper
4. Heat pan over medium high heat and cook pancetta until crisp
5. After the pancetta are cooked remove from the pan and set on a plate
6. In the pan place the sliced shallots and cook for 3-4 min
7. Then add the brussel sprouts, stir and mix, and cook for another 5 min tossing the brussel sprouts every minute or two for even cooking
8. After the brussel sprouts are cooked remove them and shallots from the pan and place in the large bowl
9. Cut pancetta into strips and add to the bowl along with the creme fraiche mixture
10. Toss everything together
11. Now in the pan add 2 tbsp of butter and let melt over medium high heat
12. Once melted add the scallops and cook for 3 minutes on each side
13. After the scallops finish cooking place on top of the brussel sprouts and serve.

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