Go Back
Spicy Scallops with Brussel Sprouts & Shiitake (Gluten, Grain Free & Low Carb) From Front On A Serving Plate
Print Pin

Spicy Scallops with Brussels Sprouts & Shiitake (Gluten, Grain Free & Low Carb)

This is a scallop dish that is perfect to make during fall and winter using brussel sprouts and shiitake mushrooms
Course Appetizer, Starter
Cuisine Asian
Keyword Dairy-Free, Easy, Gluten-Free, Grain Free, Low Carb, Low Fat, Quick
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients

For the scallops

  • 4 Scallops
  • 8 Brussel sprouts bottom removed and cut into wedges
  • 8-10 Shiitake mushrooms cut into smaller piece if needed
  • 1/2 tsp Fresh ginger minced or grated
  • 1 Garlic clove minced
  • 1/2-1 Red chili minced
  • A bunch of Cilantro
  • a drizzle of Sesame oil

For the dressing

  • 2 tbsp Tamari or soya sauce
  • 1 tbsp Lime juice
  • 1 tsp Fish sauce
  • 1/2 tsp Fresh ginger minced

Instructions

  • Preheat a nonstick pan over medium heat.
  • Fry the garlic and chili for a 1-2 minutes.
  • Add the cut brussel sprouts, shiitake mushrooms and ginger. Let it fry for a 5-6 minutes until it starts to get golden brown.
  • Combine the ingredients for the sauce in a small bowl.
  • Preheat another pan over medium/high heat with some sesame oil.
  • Add the scallops to the pan when it is hot and sear the scallops on each side for 30 seconds to 2 minutes, depending on how raw you prefer them.
  • Put the brussel sprout and shiitake mixture on a plate.
  • Put scallops on top and drizzle the dressing over everything.
  • Top with fresh cilantro.