You can shred the brussels sprouts this recipe in one of three ways: by hand with a sharp knife, using a mandoline’s slicing blade, or in a food processor with the shredding disk. The prosciutto is optional, but

it adds a nice salty contrast to mild shellfish.

Seared Scallops with Warm Shredded Brussels Sprouts and Prosciutto

3 Tbs. olive oil

3 garlic cloves, minced

2 thin slices prosciutto, chopped

12 oz. (375 g) brussels sprouts, shredded

Salt and freshly ground pepper, to taste

Juice of 1 lemon

1 lb. (500 g) sea scallops, side muscles removed

In a large nonstick fry pan over medium-high heat, warm 2 Tbs. of the oil. Add the garlic and the

prosciutto and sauté until the garlic softens and the prosciutto begins to crisp, about 3 minutes. Add the

brussels sprouts and season well with salt and pepper. Cook, stirring often, until the brussels sprouts

begin to soften and brown slightly on their edges, about 4 minutes. Stir in the lemon juice and cook for

another 2 minutes. Season with salt and pepper and transfer to a platter.

Using a paper towel, wipe out the frying pan and return it to high heat. Warm the remaining 1 Tbs. oil over high heat. Pat the scallops dry with a paper towel and season with salt and pepper. Sear the scallops until medium-rare, about 3 minutes per side.

Arrange the scallops on top of the brussels sprouts and serve immediately. Serves 4.

Find more wholesome recipes for every day of the year in our

new cookbook, Healthy Dish of the Day, by Kate McMillan.