Friday, December 23, 2011

Scallops and sprouts

As its pretty much Christmas and if you haven't yet, better get the sprouts in before the annual panic buying frenzy strips the shelves. Sprouts aren't just for the turkey, I hope we can all agree on that. This is simply a perfect little canape idea for your Christmas eve...

Scallop and Brussels sprouts with Jalapeño salsa
Serves 4

4 large scallops
Sea salt
20 Brussels sprouts
1 tblsp plus 1 tsp grapeseed oil
2 tsp clarified butter
Beetroot strips for garnish

Jalapeño salsa
1 red onion
A few coriander leaves
½ jalapeño chilli
1 tblsp Jalapeño dressing

Start preparing the jalapeño salsa: finely chop the red onion, coriander, and jalapeño. Place all of these in a bowl.

Salt the scallops. Peel away the individual leaves of the sprouts.

Put a small frying pan over a 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 a 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 jalapeño salsa by adding the jalapeño dressing to the red onion, coriander and jalapeño, and blend swiftly together. Top the scallop with the jalapeño salsa. Garnish with a little beetroot.

Aim to sauté the scallop so it is lightly browned on the outside, but still medium-rare on the side.
The jalapeño salsa ingredients should be mixed with their dressing just before serving, to best enjoy its flavour and piquancy.