Miso Black Bean Pasta With Scallops + Brussels Sprouts
A healthy high-fibre dinner with black bean pasta, a miso-nutritional yeast pasta sauce, roasted brussels sprouts and seared scallops.
Servings: 4 people
Ingredients
For the pasta:
- 1 pack black bean pasta
- 1/2 lb brussels sprouts trimmed and halved
- 12-16 ea scallops
- 2 tbsp olive oil divided
- salt + pepper to taste
For the sauce:
- 6 tbsp butter
- 3 tbsp white miso
- 1/2 cup nutritional yeast or grated parmesan
- 1 1/4 cup pasta water
- 1 ea shallot minced
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment.
- Toss brussels sprouts in 1 tbsp olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, until crisp and cooked through.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta as per directions. Set aside and reserve pasta water.
- For the sauce: add 1 tbsp butter into a medium pot. Sautee shallots for 2 minutes, until translucent. Add in the rest of the butter, miso, nutritional yeast and lemon and whisk to combine. Slowly add in the reserved water, 1/4 cup at a time, until you reach the desired consistency.
- Pat scallops dry with paper towel and season with salt and pepper. In a pan, add remaining olive oil and heat on med/high heat. Add in scallops and sear for 1.5 minutes per side. Scallops should have 1/4 inch golden crust on each side and be translucent in the centre.
- To serve: portion pasta onto plates. Add on brussels sprouts and drizzle with sauce. Top with scallops and serve immediately.