Ingredients
Brussels Sprouts
- 12 large Brussels sprouts
- 1 medium shallot
- 1 tablespoon ghee or coconut oil, melted
- ¼ teaspoon sea salt
- ⅛ teaspoon fresh ground black pepper
- 1 tablespoon balsamic vinegar
Scallops
- 8 scallops
- ¼ teaspoon sea salt
- ⅛ teaspoon fresh ground black pepper
- 1 tablespoon ghee
- 1 lime, zested and juiced
Garnish
- 2 tablespoons pomegranate arils
- 6 fresh mint leaves, torn
Method
Step 1
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Step 2
Trim and thinly slice the Brussels sprouts along with the shallot. Combine both in a mixing bowl, then toss with the ghee, salt, and black pepper. Transfer onto the baking sheet and into the oven. Roast for 15 minutes.
Step 3
After 15 minutes, drizzle the balsamic vinegar over the Brussels sprouts and roast for another 5 minutes. Remove from the oven when done.
Step 4
While the Brussels sprouts are roasting for the final 5 minutes begin with the scallops. Pat the scallops dry and season with salt and pepper.
Step 5
Heat the ghee in a large frying pan over medium-high heat. Once hot, add the scallops and sear for 3 minutes, then flip and sear for 1 minute until golden brown on both sides. Remove the pan from the heat and transfer the scallops immediately to a plate. Reserve the ghee for the next step.
Step 6
To make the lime butter, return the pan to medium heat. Add the lime juice and zest and deglaze the pan for 1 minute.
Step 7
After deglazing, add the scallops back into the pan to reheat and coat in the lime butter. This process should be brief to avoid over-cooking the scallops.
Step 8
Serve the scallops and lime butter over the plated roasted Brussels sprouts. Top with pomegranate arils and mint leaves as garnish. Enjoy while warm!
Nutritional analysis per serving: Calories: 296, Total Fat: 14g, Saturated Fat: 8g, Cholesterol: 68mg, Sodium: 778mg, Carbohydrates: 22g, Fiber: 6g, Sugars: 7g, Protein: 24g, Net Carbs: 16g
