Scallops with Brussels Sprouts and Mustard Sauce

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Butter

  Unsalted

  2 tbsp or 28g

• Lemon juice

  Raw

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Water

  Plain, clean water

  2 tbsp or 30g

• Brussels sprouts

  Raw

  ⅔ lb or 302g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Scallop

  Mollusks, mixed species, raw

  16 oz or 454g

Directions

1. Dry the scallosp, add salt and pepper to taste, and dust on both sides with flour. Set aside.
2. In a small bowl, combine the butter (cut into small pieces), lemon juice, mustard, salt and pepper (to taste), and 2 tbsp water. Set aside.
3. In a food processor, shred the Brussels sprouts, then season with salt and pepper.
4. Heat 2 tbsp of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the Brussels sprouts and toss to coat with the oil. Cover and cook a few minutes until starting to soften. Transfer to a platter and keep warm.
5. Heat the remaining 1 tbsp oil in the skillet over medium-high heat until shimmering hot. Add the scallops and cook, flipping once, until browned and just cooked through, about 5 minutes total. Put the scallops on top of the Brussels sprouts on the platter
6. Turn the heat on the skillet down to medium-low. Add the butter-juice-mustard mixture, stirring and scraping up any browned bits, until the butter is incorporated and the sauce has thickened, about 1 minute. Spoon over the scallops, and serve.