Sea Scallops with Brussels Sprouts and Mustard Sauce

Brussels sprouts have a slightly crunchy texture and a subtly sweet flavor that complements scallops. Thinly sliced,they cook in just a couple of minutes.

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  10 oz. trimmed Brussels sprouts
  
  


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  3 Tbs. olive oil
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1 lb. dry-packed sea scallops, side muscle removed and patted dry
  
  


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  All-purpose flour
  
  


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  2 Tbs. cold unsalted butter, cut into pieces
  
  


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  1 Tbs. fresh lemon juice
  
  


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  1 tsp. coarse-grained Dijon mustard
  
  

In a food processor fitted with the 2-mm slicing blade, shred the Brussels sprouts.

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the Brussels sprouts, season with salt and pepper, and toss to coat with the oil. Cover and cook until starting to soften, about 1-1/2 minutes. Transfer to a platter and keep warm.

Season the scallops with salt and pepper. Dust both flat sides with all-purpose flour. Heat the remaining 1 Tbs. oil in the skillet over medium-high heat until shimmering hot. Add the scallops and cook, flipping once, until browned and just cooked through, about 5 minutes.

Put the scallops on top of the Brussels sprouts and return the skillet to medium-low heat. Add the butter, lemon juice, mustard, and 2 Tbs. water and cook, stirring and scraping up any browned bits, until the butter is incorporated and the sauce has thickened, about 1 minute. Season to taste with salt and pepper, spoon over the scallops, and serve.