Scallops and Brussels in a Smoky Mussel Märzen Broth
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.
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).