Scallops And Brussels Sprouts In Mustard IPA Cream Sauce
Scallops And Brussels Sprouts In Mustard IPA Cream Sauce
If you don't want to eat something incredibly delicious, then I suggest you stop right here. The seared scallops and roasted Brussels sprouts are pretty straightforward in this recipe. But, the mustard IPA cream sauce... that's where the real magic happens! It all results in a light, tangy, and uplifting dish that really ain't that bad for ya!
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Servings
4
Ingredients
- 8 ounce india pale ale beer
- 1/3 cup chopped shallots
- 1 1/2 cup water
- 1 teaspoon poultry seasoning
- 1 teaspoon chopped garlic
- salt and pepper, to taste
- 8 ounce heavy cream
- 1/4 cup dijon mustard
- 1 pound brussels sprouts, trimmed and halved
- 1 tablespoon unsalted butter, melted
- salt and pepper, to taste
- zest and juice of 1 lemon
- 1 tablespoon unsalted butter
- 1 pound sea scallops, rinsed and patted dry
- salt and pepper, to taste
Directions
- Boil the beer with the shallots in medium-sized saucepan for about 12 minutes. Add the water, poultry seasoning, and garlic. Season with salt and pepper, to taste. Boil until reduced to about 2 cups, about 10 minutes. Stir in the cream and boil about 10 minutes. Whisk in the mustard and remove from the heat.
- Preheat the oven to 425 degrees. In a roasting pan, toss all of the ingredients until covered. Roast, stirring once, until they start to brown, about 20 minutes.
- Heat a large frying pan over medium-high heat. Add the lemon zest and butter and heat until the butter is melted and sizzling. Add the scallops and season with salt and pepper, to taste. Sear for 5 minutes. Flip, squeeze juice of ½ lemon, and sear for 1-2 more minutes. Serve the scallops and Brussels sprouts on plate and drizzle with the mustard IPA sauce.