Seared Scallops With Glazed Brussels Sprouts Recipe (2024)

What could substitute for the bacon, which I don't eat anymore?

Good stuff. I like to roast the sprouts cut side down in the oven (10 mins. 400F) to get that charr. This accelerates the process ensuring the scallops don’t cool off because reheated scallops are over cooked scallops.

The mix of maple syrup and Dijon is delicious. Just be careful: the syrup will make the protein very dark and sometimes that can be misleading - you think it is cooked before it is cooked.

Smoked paprika would be a good substitute for the bacon. I use it in a great many dishes and it's excellent.

Well you could try pancetta, but that's really just salt cured unsmoked bacon. How about fish sauce (Red Boat is my fave) for the umami hit and caramelized onions? If you are aren't keen on the fish sauce leave it out. Just throwing out an idea.

Merely charring brussels sprouts leaves them very hard, and rather painful to digest. This is a mistake I see many restaurants making as well. The sprouts need to be roasted/cooked thoroughly after the initial char!

One possibility is that your scallops are too wet. Dry ones cost a lot more and you can't find them everywhere, but they are preferred. I find if I drain the scallops on paper towels, pat them very gently, and then stick them uncovered back in the frig for 15 minutes or so it dries them out a bit more and I am more likely to get a nice sear. Also, your pan has to be pretty hot and you have to have some but not too much fat, butter, or oil.

Good stuff. I like to roast the sprouts cut side down in the oven (10 mins. 400F) to get that charr. This accelerates the process ensuring the scallops don’t cool off because reheated scallops are over cooked scallops.

I used shrimp instead of scallops and also used half the bacon. I also used finely minced garlic rather than the relatively tasteless powder. Very good! Next time I will up the glaze amount by 50%.

Never a true substitute for bacon but I've gotten a slightly similar taste/texture from roasting fresh sh*take mushrooms (375-400F for 10/15 mins) stem them, toss with little bit of roasted sesame oil & Tamari (or Soy sauce), pepper & little bit of salt. Garlic powder also a possibility. You can cook to just a slightly firm roasted texture or even take to crisp level then slice into batons or 1/4s depending on size of shrooms. I use these to top savory oatmeal with eggs & sauteed greens

For several years, my go-to method for brussels sprouts has been to put Trader Joe’s frozen sprouts in a microwave-safe dish; add butter, maple syrup, and either Dijon or whole-grain mustard; and microwave covered for three minutes. Next time, I’ll try adding lime juice to the mix. And I can’t wait to make the scallops!

Made as per recipe. Super flavorful. Rich. Decadent. And I wouldn't make it again. For the price of the scallops, I would prefer something with a bit more simplicity that brings out the flavor of the scallops, rather than the gloopiness of such a rich sauce.

This recipe is for people who don't really like scallops. The bacon and Brussels sprouts overwhelm their delicate flavour. Try something lighter.

You could just sear the scallops with a touch of butter and maybe a hint of lemon and make the sprouts separately with the sauce.

This looks like a gorgeous dish but does it work? The texture of a soft scallop with a wonderful crust next to a hard charred sprout. What happens to the subtle flavor of a scallop in a candied sauce? The star should be the scallops and not the bacon. My two cents.

3/3/24 - Remember to do the brussels sprouts first. Yum.

We will definitely be making this again!

smoked lox can substitute for the bacon, especially with the scallops already in the dish

We loved this dish. I did pre-roast the Brussel sprouts and added them to the skillet at the end. We doubled the sauce and also added it at the end without reducing it, mainly because we didn’t read the directions thoroughly. But the sauce reduced and thickened as the Brussel sprouts were getting their last hit and It was absolutely delicious.

I am lazy and don’t have a dishwasher, so when I see “deglaze the pan” and “put this on a separate plate” I tend to think ABSOLUTELY NOT. But this is remarkably easy, and SO delicious. You have to be a fussy chef for about 10 minutes, and who doesn’t have 10 minutes?!

The ingredients are fine but the directions are messed up.Cook bacon as directed and set aside save fatPrepare glaze for sprouts.ROAST scallops in a 400º oven after tossing w/ some bacon fat and sprinkling with sale. Roast cut side down and do not disturb. Rotate pan. Watch for light brown to slightly charred result. Toss with the glaze and bacon. Keep warm.LAST sear the scallops in a little of the oil left from the bacon. 2-3 min each side. Do not disturbServe with rice.

My husband does not like scallops, but he is away and I made this do for myself. Since I’m not fond of charred sprouts, I blanched mine for four minutes, drained and dried them. I also added minced shallot to the pan sauce. Did everything else ans written. And it’s one of those recipes that had me exclaiming, OMG, so good!! as I was eating it.

This was delicious! My husband loved it. The sauce was sweet but not overly and was balanced by the saltiness of the bacon. I followed the suggestion to roast the brussels sprouts separately as I wanted to finish the scallops just before serving. I agree that scallops that cook first and wait for the rest of the dish to finish will be overcooked. And you definitely don't want overcooked scallops. Will definitely serve again! Served with jasmine rice.

I have never cooked scallops before I made this, but they turned out great! The only change I made was that I pre-steamed the Brussels sprouts, because the recipe as written didn’t seem like enough cook time for how I like them (softened but still with a bit of crunch left). Loved the maple lime Dijon glaze—and the bacon. Yum!

Absolutely cook sprouts first. I had the oven warmed so that the could “rest” in there. It helped to soften them further. Excellent

Works with lemon, as I didn’t have a lime. Used fresh minced garlic, seeded Dijon, a splash of shoyu and a sprinkle of smoked paprika.

This was excellent! Comes together quickly, so be prepped. Next time I would cut back on the maple syrup (a little too sweet) and the butter (a little too rich). Fulfilled my craving for brussel sprouts!

This was delicious! Definitely recommend cooking the sprouts FIRST - that took about 10 minutes in the cast iron, and I covered the top for the first 7 min to steam them and cook them all the way through. Also 3 tbs of butter is a TON - 1 tbs does the trick. Will make again!

Skip the Brussels sprouts. Possible sub: ???

Very good. Takes about 45 minutes to make. Buy small enough Brussels to just cut in two as opposed to quarters. Add more lime.