Preheat oven to 400 degrees F. In a cast iron skillet, toss the Brussels, EVOO, salt and pepper together. Cook for 20 minutes or until Brussels get some color.

While these are cooking, prep the scallops. Rinse well and pat dry with a few paper towels. In a medium skillet, heat 3 Tbsp. butter. Once melted, drop in the scallops and cook on each side for 2 minutes. Remove from pan, set aside and keep warm. In the same skillet, melt remaining butter and add in lemon juice and garlic. Heat for 1-2 minutes, and add in scallops. Remove from heat.

By this time, the Brussels should be done. Mix in the balsamic and dried cranberries. Enjoy with scallops on the side!