How to Make Scallops with Brussels Sprouts in 15 minutes

Scallops with Brussels Sprouts is a simple yet elegant dish that brings together tender, sweet scallops and crisp, flavourful Brussels sprouts in a savoury oyster sauce. The scallops are lightly seared to develop a golden crust while staying juicy inside, while the Brussels sprouts are gently simmered until tender and coated in a rich, umami-packed sauce infused with ginger and garlic. It's a balanced combination of fresh seafood and vegetables that's both satisfying and easy to enjoy.

Made with just a few everyday ingredients, this recipe comes together in under 15 minutes, making it perfect for busy weeknight dinners or a quick meal when you want something a little more special. Serve it with steamed rice to soak up the delicious sauce, and you'll have a wholesome, restaurant-worthy meal that's easy enough to make at home.

Ingredients

1. Yorokobi Sea Scallop
   
   
2. Sunnydale Farms Brussels Sprouts
   
   
3. Cooking oil
   
   
4. 2 tablespoons ginger sauce
   
   
5. 1 tablespoon minced garlic
   
   
6. 1 cup of water
   
   
7. 2 tablespoon oyster sauce
   
   
8. 1 teaspoon cornstarch solution

Instructions

1. Pat the thawed scallops dry with paper towels to remove excess moisture.
2. Heat a frying pan over medium heat and add a little oil. Once the oil is hot, add the thawed scallops and sear for about 30 seconds on each side. Remove and set aside.
3. Add a little more oil to the same pan. Scrape up the browned bits at the bottom, leaving them in the pan for extra flavour. Add 2 tablespoons of ginger sauce and 1 tablespoon of minced garlic, then cook until fragrant. There's no need to brown the garlic.
4. Pour in 1 cup of water and add the Brussels sprouts. Cover with a lid and bring to a boil, allowing the sprouts to steam until tender.
5. Stir in 2 tablespoons of oyster sauce, then return the cooked scallops to the pan and mix well.
6. Add 1 teaspoon of cornstarch slurry and stir until the sauce thickens.
7. Serve immediately.

Tips for Scallops with Brussels Sprouts

Thaw the scallops completely before cooking and pat them dry with paper towels. This helps them sear properly instead of steaming.

Don't overcook the scallops. Sear for about 30 seconds per side to keep them tender and juicy.

Keep the browned bits in the pan. They add extra flavour to the sauce when cooked with the ginger and garlic.

Cook the garlic until fragrant, not browned. Burnt garlic can make the sauce taste bitter.

Shake the fries halfway through cooking. This helps them cook evenly and become crispy on all sides.

Steam the Brussels sprouts until just tender. They should still have a slight bite for the best texture.

Mix the cornstarch slurry before pouring it in. Cornstarch settles quickly, so give it a quick stir to ensure the sauce thickens evenly.

Serve immediately. Scallops taste best when freshly cooked, while the sauce is hot and glossy

What to Serve with Scallops with Brussels Sprouts

Scallops with Brussels Sprouts is a light yet satisfying dish that's packed with savoury umami flavours, making it easy to pair with a variety of simple sides for a balanced and wholesome meal. Whether you're serving it for a quick weeknight dinner or a special family meal, these accompaniments complement the tender scallops, crisp Brussels sprouts and rich oyster sauce beautifully.

Steamed rice is the classic choice for soaking up the delicious sauce, while egg fried rice or garlic fried rice adds extra flavour without overpowering the dish. If you're looking for more vegetables, steamed broccoli, asparagus or stir-fried mushrooms make excellent additions. To complete the meal, serve it with a light soup or a simple green salad, and enjoy it with hot tea or a refreshing citrus drink for a well-rounded dining experience.

FAQ

1. Can I use frozen scallops?

Yes. Frozen scallops work well for this recipe. Thaw them completely in the refrigerator overnight or under cold running water, then pat them dry before cooking to achieve a good sear.

2. Why should I pat the scallops dry before cooking?

Removing excess moisture helps the scallops develop a golden sear instead of steaming in the pan.

3. Can I cut the Brussels sprouts in half?

Yes. Halving larger Brussels sprouts helps them cook more evenly and allows them to absorb more of the sauce.

4. Can I add other vegetables?

Absolutely. Carrots, mushrooms, snap peas, baby corn or bell peppers all work well and add extra colour and texture.

5. Can I make the sauce thicker?

Yes. Simply add a little more cornstarch slurry, one teaspoon at a time, until it reaches your preferred consistency.