A quick stir-fry Brussels sprouts with lovely mini scallop. It’s a perfect veg + protein recipe that makes your weekdays meal easier.
Before we dive into the recipe, there are two things I want to mention.
Lovely Nutritious Brussels Sprouts
First, I noticed the Brussels sprouts in the UK are smaller size than in Germany, however, more expensive. Despite that, I’m still cooking a lot these cruciferous little one, because of its rich nutrients and how easily to prep and cook it. Simply pan-seared, sautéed with bacon, apple and dill, or smashed Brussels sprouts with a very garlicky sauce.
Where to Buy Mini Scallop in the UK
Second, frozen scallop is handy and easy to buy in the UK as well. Especially in Iceland (a supermarket), a 240g bag of mini scallop is selling as low price as £3.34. They are very rich in protein, with approx. 20g protein and only 1 g fat per 100g.
Brussels sprouts and scallop, both are round shape and small size, so I just sautéed them in a buttery soy sauce, very tasty and super easy, done in 10 mins.
Ingredients
- 15 pcs Brussel sprouts, trimmed and halved
- 100 g frozen mini scallop, thawed
- 1 clove garlic, minced
- 5 g butter
- 2 tsp less salt soy sauce
- ⅛ tsp vegetable bouillon powder
How to Make Brussels Sprouts and Scallop Sautéed with Buttery Soy Sauce
- Melt the butter in a pan over low heat, sautéed the garlic until fragrant. Add in Brussels sprouts with cut side facing down, season with vegetable bouillon powder. Sprinkle in 2 tbsp water and cover, let it cook for 2-3 mins until the sprouts are softened and almost done.
- Stir in the scallop and sautéed everything for 2 mins. Add soy sauce and a further min more. Serve with steamed rice.
