Reviews (1) Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 11/25/2010 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.
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Gallery Scallops and Brussels Sprouts Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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
Gallery Scallops and Brussels Sprouts
Recipe Summary Servings: 4
Gallery
Scallops and Brussels Sprouts
Scallops and Brussels Sprouts
Scallops and Brussels Sprouts
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
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
Directions
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)
Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 11/25/2010 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.
Reviews (1)
Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
5 star values: 1 4 star values: 2 3 star values: 3 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 11/25/2010 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.Martha Stewart Member
Rating: Unrated 11/25/2010
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.
Rating: Unrated
All Reviews for Scallops and Brussels Sprouts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Scallops and Brussels Sprouts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
