Seared Scallops and Roasted Brussels Sprouts with Lemon Butter Sauce 

Ingredients:

- 12 large sea scallops
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1/2 lemon
- Fresh parsley, chopped

Directions:

Step 1: Roast Brussels Sprouts
Preheat oven to 400°F (200°C). Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until golden brown and tender.

Step 2: Sear Scallops
Pat scallops dry with paper towels. Season with salt and pepper. Heat 1 tbsp olive oil in a skillet over high heat. Sear scallops for 2-3 minutes per side until nicely browned. Remove from skillet and set aside.

Step 3: Make Lemon Butter Sauce
In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant. Stir in lemon zest and juice. Season with salt to taste.

Step 4: Finish Scallops and Brussels Sprouts
Return scallops to the skillet, spooning the lemon butter sauce over them. Toss in roasted Brussels sprouts and coat with the sauce.

Step 5: Serve and Enjoy
Plate the scallops and Brussels sprouts, drizzling any remaining sauce on top. Garnish with fresh parsley before serving.

Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins | Servings: 4