Scallops, Brussels Sprouts, Soy, Elixir d’Anvers

Seppe Nobels - Graanmarkt 13
  • 8 scallops
  • 1 finely chopped shallot
  • 1 dl organic sunflower oil
  • 2 tbsp olive oil
  • 3 tbsp soy sauce
  • juice and zest of 1 lime
  • 4 egg yolks
  • 2 tbsp mustard
  • 2 tbsp white wine vinegar
  • 2 cl Elixir d’Anvers for the vinaigrette
  • 4 cl Elixir d’Anvers for the mayonnaise
  • 250 g Brussels sprouts
  • pepper and salt


  1. Pick the leaves from the sprouts. Boil them in salted water for 1 minute and rinse in ice water.
  2. Vinaigrette: Mix the olive oil, soy sauce, juice and zest of a lime and the Elixir d’Anvers. Season to taste with pepper and salt.
  3. Mayonnaise: Whisk the egg yolks together with the mustard, Elixir d’Anvers and vinegar, gradually adding sunflower oil until the sauce thickens. Season to taste with salt and freshly ground pepper.
  4. Open the scallops and remove the skirt. Finely slice the scallops, arrange on a plate and drizzle with the vinaigrette. Cover with the Brussels sprout salad and fill with the Elixir d’Anvers mayonnaise. Finish with seasonal flowers or herbs if desired.