Date-Night Seared Scallops with Charred Brussels Sprouts and Golden Corn

Ingredients

• 600 g sea scallops, patted dry
• 300 g jasmine rice
• 400 g brussels sprouts, halved
• 300 g corn kernels (frozen is fine)
• 4 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1 lemon, zest and juice
• 2 scallions, sliced
• ½ bunch flat-leaf parsley, chopped
• 1 tsp salt
• ½ tsp black pepper

Method

1. Rinse the rice and cook it covered until the water is gone.15 min timer
2. Toss the sprouts with oil and roast until charred at the edges.20 min timer
3. Sauté the corn and scallions in olive oil until golden.5 min timer
4. Sear the scallops in a hot pan until deeply golden on top.5 min timer
5. Set aside the kids' share: plain scallops, rice and corn.Kids’ plate comes out here
6. Toss the sprouts with garlic, lemon, parsley and pan juices.