Appetizer of Pan-Seared Nantucket Bay Scallops
over Brussels Sprout Leaves with Fresh Basil and Truffle Oil

Ingredients:

1 lb Nantucket Bay Scallops
1 pint fresh Brussels Sprouts
1 tbsp chopped shallot
2 cloves of garlic, chopped
2 tbsp basil oil
1 tsp white truffle oil
1 tbsp sherry vinegar
olive oil for sautéing
salt and pepper to taste

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.