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