Scallops And Brussels Sprouts In Mustard IPA Cream Sauce
Prep Time:
Cook Time:
Servings:
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
  1. 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.
  2. 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.
  3. 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.