Sunday Paper Dinner Table: Pan Seared Scallops with Lemon Caper Raisin Butter Sauce & Crispy Fried Brussel Sprouts
The Sunday Paper Dinner Table: We here at The Sunday Paper believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world. We want to inspire you and encourage you to gather virtually at your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe. Then report back to us and tell us about the experience. Cheers!
Meaningful Conversation Starter
What are some ways you can embrace having “a day” without the pressure of having a “good day?”
INGREDIENTS
6 jumbo diver scallops 2 garlic cloves minced
Zest and juice of half a lemon
4 tablespoons olive oil
2 cups chicken stock
1/3 cup capers (juice strained) 1/3 cup golden raisins
6 Brussels sprouts cleaned, blanched and quartered Canola oil for frying
7 tablespoons unsalted butter (reserve 1 tablespoon butter for scallops) Salt & white pepper to taste
LEMON CAPER RAISIN BUTTER SAUCE
1. Add olive oil, and garlic to pan on medium heat, and sauté until fragrant and lightly caramelized.
2. Add lemon juice and zest to pan, and cook until lemon juice is reduced by 2/3rds.
3. Add chicken stock, capers and raisins to pan, and turn on high heat; reduce by 2/3rds. 4.) Turn to low heat, and whisk in butter until emulsified, immediately remove form heat. Season to taste with salt and white pepper.
PAN SEARED SCALLOPS
1. Pat scallops dry with towel and remove abductor muscle. Lightly season with salt and white pepper on both sides.
2. Heat cast iron on high heat, add oil to pan.
3. Place scallops into pan, and sear about 2 to 3 mins until a heavily caramelized; Add 1 T unsalted butter to pan allow to brown.
4. Flip scallops once, and baste scallops with brown butter; cook for about another 2 minutes or so.
5. Remove from heat and serve with sauce and fried Brussels sprouts.
FRIED BRUSSEL SPROUTS
1. In a deep sauce pan, add 1” of canola oil, and bring to high heat.
2. Carefully add Brussels sprouts to frying oil ; fry about 3 to 5 mins until golden brown.
3. Remove Brussels sprout with a slotted spoon, toss lightly with a pinch of salt & pepper. Serve immediately.
Yield: 2 servings
This recipe was featured in the August 2nd edition of The Sunday Paper. The Sunday Paper inspires hearts and minds to rise above the noise. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe.
