Pure Delicious Flavor.

Ingredients:

• Brussels Sprouts
• Scallops
• Fingerling Potatoes
• Olive Oil
• Salt/Pepper
• Garlic
• Rosemary
• 1 Lemon
• White Wine
• Balsamic Vinegar

What’s Next?

1st: Boil a pot of water and add potatoes. Allow potatoes to boil until fork tender (soft). Drain in colander.

Next, place potatoes on nonstick baking sheet, then take a fork and begin to slightly smash the center of each potato. Then, drizzle Olive Oil, Salt/Pepper, and graded Parmesan Cheese over potatoes. Cook in oven at 425 F for 10 minutes.

2nd: Cut Brussels Sprouts in half and drizzle with Olive Oil.

3rd: Place Brussels Sprouts face down in a medium heat Griddle Pan.  Leave for 8 minutes facedown before flipping, then continue to cook for 5 minutes.

4th: In a screaming high heat non-stick pan, drizzle 3 tablespoons of Olive Oil, 3 whole spanked Garlic Cloves, along with a Rosemary sprig.

After 30 seconds, gently add Scallops and tilt the pan towards yourself and begin to spoon the Olive Oil/Garlic on top of the Scallops.

5th: Sear Scallops for 1 minute and 30 seconds while continuing to spoon Olive Oil and Garlic. Flip the Scallops over and sear for 1 more minute while continuing to spoon sauce.

6th: Remove Scallops from pan and turn the burner to medium high heat. Create a sauce for Scallops by adding a cup of White Wine, followed by the zest and fresh juice using a quarter of lemon.

7th: Reduce sauce by half, then add pinch of Salt and Pepper. Make sure to lightly drizzle Scallops with sauce once Scallops are plated.

Remove Brussels Sprouts and plate before drizzling with Olive Oil, Balsamic Vinegar, and light pinch of Salt/Pepper.

Savor the flavor, ya’ll.