Home Run Tonight - Lemon Ginger Scallops and Brussels Sprout Leaves

CPARKTX

Ocassionally a recipe far exceeds your expectations, and I got lucky with two tonight. 



This was a new method to do Brussels sprouts I had never seen before. You cut off them stem end, and then with a pairing knife remove the core, then separate into individual leaves. It was surprisingly easy. To cook, you boil for 60 seconds, drain (but don't rinse), and toss with 1.5 Tbs of each EVOO and fresh lemon juice. 



The scallops I seared on my cast iron plancha, then drissled with a topping of melted butter in which I cooked fresh ginger and a little soy sauce. 



Topped it all wth some lemon zest. 

This is was really good, I just wish decent scallops weren't so crazy expensive here.