Scallop and Brussel Sprouts with Jalapeno Salsa

Brussel sprouts are quite new to my diet. At first, I thought they are just miniature cabbages. So, I never really paid attention to them until I learned this recipe from the Nobu cookbook. Ever since then, brussel sprouts have become a staple to our grocery list. How do I use brussel sprouts in Korean dishes? I throw in a couple of heads into soybean paste soup. When they are cooked in the soup, they become infused with the soybean flavors . And those bite-size heads are so soft and sweet.

Just like Cabbage Steak, this is another signature dish by Nobu where he uses the minimum required ingredients to bring out the very best of the flavors in those ingredients.

Ingredients for 1 serving:
scallop (1, large)
sea salt
brussel sprouts (5 heads)
grapeseed oil (1 tbl + 1 tsp)
clarified butter (2 tsp)

Ingredients for Jalapeno Salsa:
red onion (1/8)
coriander leaves (a few)
jalapeno (1/2)
jalepeno dressing (puree of 10g of chopped jalapeno, 100ml of rice vinegar, 5g of grated garlic, 1 1/5 tsp of sea salt and 120 ml of grapeseed oil)
olive oil
dry red pepper slices (shilgochu)

1.

Finely chop the red onion, coriander, and japaleno in the jalapeno dressing.

2.

Salt the scallops.

3.

Peel away the individual leaves of the sprouts.

4.

On a small frying pan, saute the scallop on both sides until they are lightly browned.

5.

On a separate frying pan, add grapeseed oil over medium heat. Salt the sprout leaves and quickly saute them. Add the clarified butter and quickly heat through. Place the ingredients on a plate as seen in the picture.

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