Scallop nuts and bacon cubes on warm salad of Brussels sprout leaves

Ingredients for 2 servings:

• 4 scallops
• 4 slice(s) bacon, finely diced
• 400 g Brussels sprouts
• 125 ml chicken stock
• 2 tbsp Balsamic vinegar bianco
• ½ tsp mustard, medium hot
• 1 pinch(s) of sugar
• salt and pepper
• 2 tbsp rapeseed oil
• 1 tsp pumpkin seed oil
• Sea salt (Fleur de Sel)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Generously trim the stem end of the Brussels sprouts and remove the first 2-3 leaves. Separate as many clean green leaves as possible from the florets. This is a lot of work, but the flavor is worth it. Blanch the leaves in lightly salted water for about a minute, rinse with ice-cold water, and carefully spin dry. Fry the bacon cubes in a small non-stick pan over medium heat without adding any fat until crispy, then drain on kitchen paper. For the vinaigrette, season the warm chicken stock with the vinegar and spices. Finally, whisk in the oil, then stir in the Brussels sprout leaves. Heat a grill pan over high heat without any fat. Brush the mussels with a little oil on the side you want to sear and cook for about 45 seconds, then turn the mussels 90° and continue cooking at a lower heat setting, creating a checkered pattern. Monitor the cooking progress. Once the mussels are one-third cooked, turn them over and let them rest on the open platter. Ideally, they’ll still be slightly translucent in the center when served. Remove the Brussels sprouts from the marinade and arrange them on plates. Arrange the mussels, checkered pattern facing up, on the warm salad, season with a little fleur de sel, and scatter the bacon cubes around them.