scallops with Brussels Sprout Leaves

Seared Scallops with Steamed Brussels Sprout Leaves

Seared Scallops deliver lots of protein and the combination of steamed brussels sprout leaves makes it a superb delicacy. Approved for Ideal Protein phase 1 to 3.


  • 1 lb. brussels sprouts, trimmed
  • 5 tbsp. olive oil
  • 8 medium sea scallops (about 1 lb.)
  • IP salt
  • Freshly ground black pepper
  • 1 tbsp. fresh lemon juice, plus zest of 1 lemon
  • 4 tbsp. I Can’t Believe It’s Not Butter
  • 1 (1½”) piece ginger, peeled and grated
  • 1 tbsp. soy sauce


Step 1

Using a paring knife, and working with 1 sprout at a time, insert the tip of the knife just outside the stem end of the sprout and twist the sprout around the knife to release the core.

Step 2

Using your fingers, separate individual leaves and set aside; discard cores.

Step 3

Heat 2 tbsp. oil in a 12″ non-stick skillet over high.

Step 4

Season scallops with salt and pepper.

Step 5

Cook for 4–6 minutes until browned, flip once in between.

Step 6

Meanwhile, bring a 4-qt. saucepan of salted water and boil it.

Step 7

Cook the leaves for 1 minute

Step 8

Drain and transfer to a bowl.

Step 9

Stir in remaining olive oil, lemon juice, salt, and pepper.

Step 10

Divide scallops and leaves between plates; keep warm.

Step 11

Add I Can’t Believe It’s Not Butter to skillet and melt over medium-high.

Step 12

Cook ginger for 1 minute.

Step 13

Stir in soy sauce and pepper.

Step 14

Put sauce over scallops and garnish with lemon zest.

Step 15

Serve and enjoy.

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