Seared Scallops with Roasted Brussels Sprouts and Hazelnut Vinaigrette

Mld105358_1010_msl_hazelnut_scallops_8087_l

Prep Time 30m Total Time 30m

Ingredients in this Recipe

1 pound brussels sprouts, trimmed and thinly sliced
20 large sea scallops (about 1 pound), rinsed and patted dry, tough muscles removed
3 tablespoons extra virgin olive oil
Coarse salt and freshly ground pepper
Hazelnut Vinaigrette

Recipe Preparation

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