This recipe is courtesy of chef Matthew Hoyle from restaurant Nobu 57.

The Martha Stewart Show, Episode 3037


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

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


Reviews (1)

7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
My husband and I enjoyed this very much. I used 1/2 lb. sea scallops which a little on the small side and we could have eaten more. The jalapeno dressing was great and a pleasant surprise in combination with the scallops. I served this with a little mashed potatoes on the side.