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Caramelized Scallops With Brussels Sprouts In Fish Sauce

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Level: Easy

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Description

Caramelized scallops, stir fried with Brussels sprouts in salty, sweet fish sauce.

Ingredients

  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Honey
  • 12 pieces Large Sea Scallops, Cleaned And Connection Muscle Removed
  • 4 teaspoons Ground Black Pepper
  • 2 Tablespoons Olive Oil
  • 6 cloves Garlic, Peeled And Lightly Smashed
  • 12 pieces Large Brussels Sprouts, Cleaned And Halved
  • ½ cups Water

Preparation

1. To make the sauce, mix together the fish sauce, apple cider vinegar and honey. Set aside.
2. Pat dry the scallops. Then generously sprinkle the black pepper all over the scallops.
3. Heat the oil in a large skillet over high heat. Swirl the oil to coat the bottom of the skillet completely. Once the oil starts to ripple, add the scallops one-by-one in one layer.
4. Leave the scallops undisturbed until the bottoms are golden brown, about 1 to 2 minutes.
5. Use tongs to flip the scallops one-by-one. Repeat step 4 to brown the bottoms.
6. Once the scallops are caramelized, use tongs to remove each scallop from the skillet gently. Set them aside.
7. Add the garlic and Brussels sprouts into the skillet. Stir a couple times. Add the water in and use a spatula to release all the brown bits from the bottom of the skillet. Leave the skillet uncovered and bring the water to boil. Leave as is until the water is almost evaporated, about 5 to 7 minutes. Use a knife to check the doneness of the Brussels sprouts. They should be easily pricked in but still have a little give in the middle. The goal here is to cook the Brussels sprouts to the right point and cook off most of the liquid at the same time.
8. Once the Brussels sprouts are ready, add back in the scallops and pour the sauce over everything. Stir a couple times gently to coat the sauce evenly onto the scallops and Brussels sprouts.
9. Serve hot.

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