Scallops and Brussels Sprouts
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
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