Scallop and Brussels Sprouts with Jalapeno Salsa

Preparation

Baking Directions:

Scallop and Brussels Sprouts with Jalapeno SalsaStart preparing the Jalapeno Salsa: finely chop the red onion, coriander, and jalapeno.

Place all of these in a bowl.

Salt the scallop.

Peel away the individual leaves of the Brussels sprouts.

Put a small frying pan over medium heat and add a little grapeseed oil to it.

Sauté the scallop in it until very lightly browned on both sides.

At the same time place another larger frying pan over medium heat and add some oil to that.

Salt the sprout leaves and quickly and lightly sauté them.

They should remain slightly crunchy.

Finally, add the clarified butter to the sprout leaves and quickly heat through.

Place the scallop in the middle of the plate and pile the sprout leaves around the scallop.

Finish the Jalapeno Salsa by adding the Jalapeno Dressing to the red onion, coriander, and jalapeno, and blend swiftly together.

Top the scallop with the Jalapeno Salsa.

Garnish with a little beetroot.

Jalapeno DressingMix the jalapeno with the rice vinegar in a food processor.

When the jalapeno pieces are very finely chopped, add the other ingredients, and process until they are all well blended.

Tips:

Recommended: Careful preparation and quick cooking.

The scallop and spring vegetables are set off by the piquant Jalapeno Salsa.

Aim to sauté the scallop so it is lightly browned on the outside, but still medium-rare on the inside.

The Jalapeno Salsa ingredients should be mixed with their dressing just before serving, to best enjoy its flavor and piquancy.