May 4, 2004
Scallops and Brussels sprouts

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

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.

Posted by at May 4, 2004 7:36 PM | TrackBack Print-friendly version

I'm surprised that the sprouts went well with the coconut - obviously some experimentation is called for here! I too like sprouts although the only time of the year I am usually allowed to cook them is Christmas. (Even though the Critic doesn't like them, they are obligatory because they are "traditional"!) Maybe I can try some new things with the leftovers...

Posted by Meg in Paris on May 5, 2004 at 1:43 AM

Yes, mid-way through cooking we thought a disaster was in the making. Myabe the more pungent mustard taste in sprouts cut through the coconut a little.

Posted by Todd on May 5, 2004 at 7:34 AM

So you put the lime in the coconut and shake it all up? (Sorry. Long-standing joke with my friends.)

Looks like a nice simple way to prepare scallops. I have trouble getting away from the basic butter, lemon, salt, pepper recipe since it's so tasty but I'll make a point of trying this.

Posted by Barrett on May 5, 2004 at 9:18 AM

Barrett, I have the same problem with artichokes (and the same sauce). If it's not broke, it's so hard to see why you might want to fix it!

Posted by Meg in Paris on May 5, 2004 at 10:09 AM
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