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Scallops and Brussels Sprouts

Scallops and Brussels Sprouts

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

The Martha Stewart Show, November Fall 2007 http://www.marthastewart.com/315284/scallops-and-brussels-sprouts
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  • Yield Serves 4

Ingredients

    • 4 large scallops
    • 4 tablespoons Clarified Butter (http://www.marthastewart.com/281021/clarified-butter)
    • Coarse salt and freshly ground pepper
    • 12 brussels sprouts, trimmed, leaves separated
    • 4 tablespoons Jalapeno Dressing (http://www.marthastewart.com/255112/jalapeno-dressing)
    • 1/4 red onion, finely chopped
    • 1/4 cup cilantro leaves
    • 1 jalapeno, half of the seeds discarded, finely chopped

Directions

  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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