We love how the texture, nuttiness and salinity of Toasty Weeger Spice pairs with fish. Here's a simple recipe that takes no time to make! It pairs well with a dry, sparkling white or fruity rosé for a delicious summer dinner. All the better while watching a sunset, whether it be from a porch, beach or rooftop. Enjoy!
Pan-Seared Scallops with Brussels Sprouts
6 large sea scallops
pint of Brussels sprouts
4 T olive oil
1/4 t sea salt
1 T Toasty Weeger Spice
Wash Brussels sprouts, stem, then discard any damaged leaves.
Cut sprouts in half lengthwise, then cut each half into thin ribbons by cutting across the leaves.
Heat 3 T of oil in nonstick pan over medium heat. Saute shredded Brussels sprouts with salt for about 5 minutes, until wilted and slightly browned. Transfer to plates.
Rinse scallops thoroughly, then pat them dry with paper towels. Dredge both sides with Toasty Weeger spice.
Heat remaining oil in a nonstick pan over medium-high flame (make sure it gets nice and hot) and place scallops flat side down in pan. Be sure not move the scallops in the pan, so you get a nice sear.
Depending on size and thickness of scallop, cooking time can vary. For larger scallops, try 1 1/2 to 2 minutes per side. A golden crust on the bottom will tell you it's time to flip. Do not overcook.
Remove from heat and place 3 scallops on each bed of Brussels sprouts.