Scallops and Brussels Sprouts

By Grammie926

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

Ingredients

• 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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 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.

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.