Scallops, seared 3 ea
Clarified butter 1/2 oz
Shaved brussel sprouts 4 oz
Crispy bacon bits 1/2 tsp
Hot Bacon dressing 1 oz
green onions, chopped 1 Tbsp
Lemon juice 1 Tbsp


1. Heat clarified butter in sauté pan over medium high heat. Make sure scallops are dry before cooking.
2. Sear in pan for 3 minutes and flip for an additional 1 minute. Pull off and reserve. Heat bacon dressing
and toss with the shaved brussels sprouts, green onions, and lemon juice. Plate on rectangle with salad
first, then the scallops, followed by sprinkling the crispy bacon bits over the top.

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