Unsure what to cook Saturday, Andrea and I headed to the Washington, D.C., fish market and returned with a pound of plump sea scallops. We decided to round out the meal with Brussels sprouts, our new favorite vegetable. As children, we were deeply misled, because Brussels sprouts, with their meaty texture and hint of mustard, are delicious.
The sprouts are simple to cook. Just slice them in half, add some olive oil to a pan over medium heat, and cover and cook until the bottoms brown. For the scallops, we followed a recipe from Mark Bittman's The Minimalist Cooks at Home:
Scallops with Coconut and Lime
- 2 limes
- 1 lb. scallops
- ½ cup canned coconut milk
- Cayenne pepper
- 1 ts nam pla (fish saunce)
- ¼ cup minced cilantro
Oil pan and sear scallops on both sides over medium-high heat. Remove scallops to a warm platter.
Zest the limes and mince. Warm the coconut milk over low heat in pan and season with cayenne pepper. Add lime zest and nam pla. Spoon sauce over scallops and garnish with cilantro.
Nibbling on some buttered radishes as the two dishes cooked, we wondered if scallops and Brussels sprouts would actually be appetizing. And how would such a European vegetable mesh with the Asian-inspired sauce for our scallops?
The sprouts, fortunately, melded perfectly with the lime and coconut milk. This vegetable is more versatile than we thought. We must explore the possibilities.