Brussels Sprout Salad with Scallops and Mushrooms
Ingredients
- Ingredients
- 14 ozs Brussels sprouts
- salt
- 12 Scallop (ready to cook, muscle removed)
- 6 ozs button Mushroom
- 6 Tbsps olive oil
- peppers
- 1 inch ginger
- 1 garlic clove
- 1 Tbsp Tahini
- 1 ½ Tbsps lemon juice
- 1 tsp lemon zest
- 2 Tbsps Rice vinegar
- sugar
- 1 handful cilantro
- Chili thread (for garnish)
Preparation steps
Rinse brussels sprouts, remove stalk and tear into individual leaves. Blanch in a pot of boiling salted water for about 2 minutes. Drain, rinse with cold water and drain again. Rinse scallops and pat dry. Trim mushrooms and cut into quarters. Heat 2 tablespoons oil in a pan, fry mushrooms with scallops for 3-4 minutes until golden brown and season with salt and pepper.
Peel ginger and garlic and finely chop. Mix ginger and garlic in a bowl with tahini, lemon juice, lemon zest, vinegar, 2-3 tablespoons water and remaining oil and season with salt, pepper and sugar. Rinse cilantro, shake dry and pluck leaves from the stalk.
Arrange brussels sprouts on plates. Cover with scallops and mushrooms, sprinkle with cilantro and drizzle with the dressing. Serve garnished with chile string.
