Scal­lops and Brus­sels in a Smoky Mus­sel Märzen Broth

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Serves: 1–2

4–5 U/20 scal­lops

10 Brus­sels sprouts, ends cut off and blanched in salted wa­ter un­til ten­der

Smoky Mus­sel Märzen Broth

1 small onion, sliced 2 cloves gar­lic, smashed and chopped ½ lb (227 g) mus­sels 2 Tbs but­ter, di­vided 1½ cup 12 fl oz (355 ml) Märzen beer 1 Tbs Di­jon mus­tard ½ tsp red chili flakes ½ tsp fen­nel seed 1 Tbs honey

1 sprig tar­ragon Small hand­ful of ap­ple­wood chips soaked in wa­ter, then drained Canola or grape-seed oil

In a medium pan, heat 1 ta­ble­spoon of but­ter over medium heat. Sauté the onions, gar­lic, and mus­sels. Add the beer, mus­tard, chili flakes, fen­nel seed, honey, and tar­ragon. Steam un­til the mus­sels just be­gin to open.

Re­move the mus­sels from the broth and pull the meat out of the mus­sels (save the shells) and set the mus­sels aside in a lit­tle of the broth.

In a stove-top smoker, smoke the mus­sel shells over the ap­ple­wood chips for 10 min­utes. Add the smoked shells to the broth and sim­mer for another 10 min­utes.

Strain the broth from the shells and add the mus­sel meat to the smoky broth. Set aside.

Coat the bot­tom of a small sauté pan with canola or grape-seed oil and heat over medium-high heat un­til the oil shim­mers. Sauté the scal­lops on one side to caramelize. Re­move from the pan. Sauté the Brus­sels in the same pan, then add the mus­sels, broth, and scal­lops to the pan. Fin­ish with the re­main­ing ta­ble­spoon of but­ter.

Beer sug­ges­tions:

The but­tery and sweet fla­vor of the scal­lops pairs well with a highly car­bon­ated Bel­gian (or Bel­gian-style) Tripel such as Tripel Karmeliet (Buggen­hout, Bel­gium), Vic­tory Golden Mon­key (Down­ing­ton, Penn­syl­va­nia), or Al­la­gash Tripel (Port­land, Maine).

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