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Lemon Butter Scallops and Brussels w/ Landmark Chardonnay

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3


For the scallops

  • 10 scallops
  • Juice of 1 lemon
  • 1 Tbsp. fresh garlic
  • 4 Tbsp. unsalted butter
  • For the Brussels Sprouts
  • 3 cups fresh Brussels Sprouts trimmed and cut in half
  • 1/2 cup dried cranberries
  • 3 Tbsp. balsamic reduction
  • 2 Tbsp. EVOO
  • salt and pepper to taste


  • 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!