Scallops And A New Brussel Sprout Recipe: Brussel Sprouts With Red Peppers and Almonds

Scallops and Brussel Sprouts

Tonight for dinner we had some lovely bacon wrapped scallops. Steve bought them for my birthday feast lat night but there was just so much food we decided to keep them for today. Bacon wrapped scallops are by far one of my favorite dishes yet at home we’ve always struggled to find the best way to cook them. In the past we’ve tried grilling them indoors and out and also tried cooking them in a skillet. The bacon never seems to be crispy enough for our liking. Tonight we decided to bake them and they were perfect.

I also concocted a new brussel sprout recipe (I thought bacon in two dishes just might be overkill) and loved it.

How To:

  • In a large skillet over medium heat melt 3-4 tablespoons garlic butter. You can also just melt regular pasture raised butter and add some crushed garlic to it being careful not to burn.
  • Add the onion peppers and brown for a couple of minutes.
  • Add the brussel sprouts stirring to evenly distribute the onion/pepper/butter mixture.
  • Saute to your liking. I sauteed them for a few minutes keeping them fairly firm(mainly because we were hungry and ready to eat)
  • Sprinkle in almonds to your liking (in hind sight I would have toasted them to bring out more almond flavor but they were delicious raw as well- I love the crunch nuts can add to a dish)
  • Please note if you don’t have a large skillet you could just as easily roast these items in the oven at 400 degrees for about 30 minutes, stirring once or twice as they cook.


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