APPETIZER OF PAN-SEARED NANTUCKET BAY SCALLOPS
Steps:
- Step One: The Brussels Sprouts Cut bottoms of sprouts off and remove individual leaves. Add a small amount of olive oil to a sauté pan and heat until smoking hot. Add and sauté together: * sprout leaves * shallot * garlic * salt and pepper to taste Sauté until leaves begin to wilt, and then add the sherry vinegar. Set aside and keep warm. Step Two: The Scallops Remove the abductor muscle and check for sand. Do not rinse. Add a small amount of olive oil to a non-stick sauté pan, and heat until smoking hot. Add scallops. Do not overcrowd pan or move scallops. Season with salt and pepper and brown on each side for 40 seconds. Step Three: Plating Arrange sprout leaves in the center of a large plate. Place 1/4 scallops on and around the sprouts. Drizzle basil and truffle oils over entire plate. Serve immediately.
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