Scallops and Brussels Sprouts

This recipe for scallops and brussels sprouts is courtesy of chef Matthew Hoyle from restaurant Nobu 57.

  • Servings: 4
Scallops and Brussels Sprouts

Source: The Martha Stewart Show, November Fall 2007


  • 4 large scallops
  • 4 tablespoons Clarified Butter
  • Coarse salt and freshly ground pepper
  • 12 brussels sprouts, trimmed, leaves separated
  • 4 tablespoons Jalapeno Dressing
  • 1/4 red onion, finely chopped
  • 1/4 cup cilantro leaves
  • 1 jalapeno, half of the seeds discarded, finely chopped


  1. Heat 2 tablespoons clarified butter over medium-high in a medium skillet. Season scallops with salt and pepper; add to pan and cook, turning once, until golden brown, 2 to 3 minutes per side.

  2. In another medium skillet, heat remaining 2 tablespoons clarified butter over medium heat. Add Brussels sprouts to skillet and season with salt and pepper. Cook until slightly crisp, 30 to 45 seconds.

  3. Toss Brussels sprouts with 2 tablespoons jalapeno dressing until coated. Place on a serving plate; top with scallops.

  4. In a small bowl, mix together onion, cilantro, and jalapeno with remaining 2 tablespoons jalapeno dressing. Spoon over scallops and serve immediately.


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